Versione Italiana

Easter CheeseCake

- 750 gr of flour type 0
- 6 eggs
- 70 gr of Pecorino cheese not too hard, cutted into small cubes
- 70 gr of gruyère cheese cutted into small cubes
- 100 gr of grated Roman Pecorino
- 100 gr of grated parmesan
- 90 gr of lard (or 60 gr of lard and 30 gr of extra virgin olive oil)
- 300 gr of mother yeast (refrigerated starter)
- 150 gr of milk
- salt
- pepper
- lard for greasing baking pans


Heat 75 gr of milk and melt the yeast in it. Break the eggs in a bowl, beat them lightly and add grated cheese, chopped cheese and olive oil.
Put the rest of the milk in a saucepan and heat it up, add the lard and let it melt. Add then all other ingredients to the mother yeast, flour included, and transfer the dough to a wood pastry board. Knead it for some minutes, then let it stand in a bowl. After an hour, deflate the dough and fold it up. Repeat this procedure two more times, every 60 minutes. After the third time, put the dough into the greased baking pan, filling it halfway. Pour warm water in a pot and in two glass bottles and put them next to the baking pan. Cover all with a strong cotton cloth and put a plastic paper over it.
Let the cake rise for about 12 hours in a warm place. When the dough reaches the top of the baking pan, put the cake in preheated oven at 200 C degrees for 15 minutes, and at 180 C degree for other 20 minutes.

* Note: in place of mother yeast , you can use brewer's yeast; in this case, the right dose is 75 gr, to be melted in warm milk.

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