Paska Bread with Sour Cream

How to make PASKA BREAD WITH SOUR CREAM:

• Preheat the oven to 170 degrees C (340 F).
• Butter a 24cm (9.4 inch) round baking tin.
• Mix the flour with the soft butter, sugar, and yolks until you get a homogeneous dough.
• Give the dough a round shape and place it in the prepared pan.
• Press gently and smooth it out so that the bottom of the tray is well covered.
• Chill the dough while you prepare the filling.
• Separate the yolks from the whites.
• Over the yolks put the flour, grahams, and cream and homogenize.
• Mix well then add the seeds from the vanilla pod and the grated lemon rind.
• Beat the egg whites well with a pinch of salt until you get a firm froth.
• Add the sugar one spoon at a time and continue mixing.
• Place the meringue over the cream and mix gently with upward movements.
• After homogenizing the filling, pour it over the crust and level.
• Bake the pastry for 40-50 minutes on medium heat until it puffs up slightly and browns on the surface.
• When cooked, turn off the oven but leave the bread in the oven for 2 hours to cool gradually.
• Then put it in the fridge for a few hours.
• To serve, dust with sugar. It is a delicious pastry, enjoy!
• My source of inspiration for this wonderful pastry was Bucataria Nainei.
• Thank you so much!