Hi, friends! Easter is coming and I was inspired to come up with a guiltless Easter dessert recipe for you! But as much as I’ll always love my Easter classics (like a Carrot Cake for instance), I decided that it’d be much more interesting to make something different! Something that you can’t get a thousands of versions of by just googling it up… Something inspired by a foreign Easter tradition!
…Something like this traditionally Russian Easter Cake!
The Farmer’s Cheese Cake
…Or a baked “Pascha”! …Actually Pascha is Easter in Russian! But it’s also a name of of the traditional Russian treats made especially for Easter! And it’s also called just like that: Pascha!
The most common version of Pascha is the un-baked version. It’s made with the farmer’s cheese, dry fruit, sugar and lots of butter (which helps it hold its dome-like shape).
The baked version is less common, but what I love about it is that it allows more room for “healthy-fying” it without sacrificing its texture and taste! Obviously I decided to make the latter version for you! 🙂I also decided to call it the “Farmer’s Cheese Cake” because the super-healthy farmer’s cheese is its main ingredient! (And also because there are so many spellings of the word Pascha in English translation! I just didn’t want to pick the wrong one!)
I love farmer’s cheese for many reasons, (this is why I’ve already made a few farmer’s cheese desserts!). I guess my favorite part is that 100 calorie, 4 oz serving of this fat-free goodness lands a wholly 20 grams of protein! Naturally! That’s more than any protein powder I know! Amazing, right? 🙂I topped my Farmer’s Cheese Cake with this lower-sugar version of Sugar Icing! The secret? I subbed some of the sugar for the fat-free dry milk! 🙂 The milk, just like the sugar, served as an emulsifier! 🙂Enjoy! 🙂
Low-Calorie Farmer's Cheese Cake
The Low-Calorie Farmer's Cheese Cake is delicious and healthy! Made with farmer cheese as its main ingredient it's moist, yummy and easy to make!
For the Cake:
- 16 oz fat-free farmer's cheese
- 5 eggs
- 1/3 cup fructose sugar*
- 1/3 cup potato or corn starch
- 1/4 cup raisins optional
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Frosting:
- 2 tbsp fat-free dry milk
- 1/4 cup powdered sugar
- 1-2 tbsp water
- 1/4 tsp vanilla extract
- food coloring optional
Preheat the oven to 350 F.
Separate the egg whites fro the yolks.
Add all the ingredients except for the egg whites and the sugar to your blender and blend on high until smooth.
Whip the egg whites and the sugar until hard peeks form. Fold the egg whites into the blended cake dough.
Pour the dough into a baking pan (I made many little cakelettes, but you can also make one big cake). Bake for about 1 hour for the big cake and about 30 minutes for the little cakelettes. When the toothpicks inserted in the middle comes out clean - the cake is done! Let cool before taking out of the pan.
To make the frosting combine 1 tbsp of water with dry milk and vanilla extract. Mix until smooth. Add the powdered sugar. If the mixture is way too thick, add a bit more water. If you decide to use food colorings, you can divide the icing between a few bowls and mix each portion with a different coloring.
Smear some icing over the cake and enjoy!
- Fructose sugar is 1/3 sweeter than the regular sugar. If using regular sugar and if you have a sweet tooth - use 1/2 sugar instead.