Easter cheese cake is a savory leavened cake typical of Umbrian tradition, prepared for the Easter holidays. Soft and flavorful, thanks to the presence of cheeses such as Parmigiano Reggiano, pecorino and Gruyere, it is perfect for accompanying cold cuts and cheeses during Easter lunch or the Easter Monday outing.
Find out how to prepare it according to the original recipe!
Ingredients for a 1 kg mold
For the pre-dough:
- 100 g Manitoba Flour Mix, Molini Spigadoro (mixture of type 1 flour with wheat germ)
- 50 g water
- 10 g fresh brewer’s yeast
For the dough:
- 500 g Manitoba Flour Mix, Molini Spigadoro (mixture of type 1 flour with wheat germ)
- 10 g of brewer’s yeast
- 3 eggs + 1 yellow-fleshed yolk
- 25 g of extra virgin olive oil
- 25 g of water
- 125 g fresh milk
- 100 g of butter at room temperature
- 60 g grated Parmesan cheese
- 60 g of grated pecorino cheese
- 50 g of diced gruyere cheese
- 10 g of salt
- 1 pc white pepper
Preparation of Easter Cake
1. The Evening Before: The Pre-Dough (Biga)
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Dissolve the yeast in the water.
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Mix the liquid with the flour until you have a smooth dough.
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Rest: Let the bowl stand at room temperature for 1 hour, then transfer it to the refrigerator overnight.
2. The Morning: The Main Dough
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Startup: Remove the pre-dough from the refrigerator, cut it into small pieces and put it in the mixer with the flours. Start the machine for a few minutes to oxygenate the mixture.
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Liquids: Mix water and milk, dissolving the brewer’s yeast in it, and pour it into the mixer.
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Eggs: Lightly beat the whole eggs with the yolk and add them flush while the machine works at moderate speed.
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Seasonings: Once the eggs have been absorbed, add the extra virgin olive oil, salt and pepper. Knead the dough until it is well strung (it should pull away from the sides).
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Fats and Cheeses:
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Add the butter in three batches, waiting until the previous dose is well absorbed before proceeding.
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Finally, add the grated cheeses and cubed Gruyere cheese, letting them distribute evenly.
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3. Leavening and Forming
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First Rising: Knead the dough briefly by hand on a flat surface, place it in a bowl covered with foil and leave it in the oven off with the light on for 1 hour.
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Shaping: Resume the dough and proceed to pirl it (round it on the work surface) to make a smooth surface.
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Second Leavening: Place the loaf in a 1-quart paper ramekin. Place in unlit oven with a small pan of hot water (to create steam). Wait for a dome to form about 2-3 cm beyond the rim.
4. Cooking and Cooling
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Temperature: Bake on the lowest rack of the oven at 170°C.
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Time: About 1 hour.
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Finish: Bake and let cool completely on a wire rack to prevent moisture from being trapped in the bottom.
Thanks to Luca Antonucci for the recipe and Maddalena of Cucina Scacciapensieri for the photos.
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