PASCA - ANOTHER TRADITIONAL RELIGIOUS HOLYDAY RECIPE - IT IS FOR DESERT

1 kg flour, 2 whole eggs, 2 yolks, 1 / 2 l milk, 50 g yeast 150 g butter (or oil)
200 g granulated sugar, vanilla, lemon, salt.
Filling: 1 kg cream cheese, 4 eggs, 2 tablespoons cooked meal, 200-300 g icing sugar, 100 g raisins
1 pinch vanilla sugar, lemon zest, salt.

How to prepare the recipe:
Flour and other ingredients are brought into the kitchen the day before the cake is prepared to have the same temperature. Yeast with a tablespoon of sugar is dissolved in a little cup of warm milk. Add two tablespoons of flour and beat top mix well with a wooden spoon. Let rise, about 30 minutes, then put the flour, then adding all the two whole eggs, yolks, sugar dissolved in warm milk, salt needed, vanilla and lemon zest. The dough should be soft right. You start adding a little kneading butter (oil) until the dough is ready, it is considered that the dough is kneaded enough when it rises to the surface when small blisters and falls off so easily on the hands and the bowl in is troubling. The vessel is covered with a clean towel and a light blanket and let the yeast in a warm place, away from cold air currents, for 3-4 hours.
In a round shape, with walls less tall, with a little butter or lard greased and floured, place a piece of cake dough, 2 inches thick. The dough is mixed the same thickness of a finger roll to put them all around shape. Above extends cheese filling made from semolina mixed with boiled sugar, eggs and spices.
Over filling is put another two rolls of dough, form the grid. Leave in a warm place to rise 20-30 minutes. Bake at medium heat. Allow to cool in the form, which then remove carefully.