Cheese filling:

Pay close attention to the consistency of the cottage cheese, I use the cheese the same as the papanasi - soft but well drained of whey, not liquid and creamy!

In a robot or blender put the cheese, 100g of sugar, 100g of soft butter, 2 eggs, the 2 tablespoons of semolina and vanilla essence.

If you do not have a robot / blender, mix them well with a spoon and eventually pass through a sieve, so that the cheese filling is as uniform as possible.

Notice here that the cheese is uniform, soft but not liquid.

Cocoa pandispan composition:

In another bowl put 100g of sugar, 1 egg and 100g of soft butter.

Mix well with a mixer.

Add the milk and stir a little more.

Now add flour, 2 tablespoons cocoa, vanilla and baking powder.

Mix well with the mixer to be a uniform and lump-free composition.

Spread with baking paper a round tray with removable borders, about 24-26cm in diameter.

Put half of the cocoa dough in the form and level well with a spoon.

Then pour the whole cheese composition and level.

Add the rest of the cocoa dough, leveling carefully with a spoon.

Careful! If you have more liquid cheese, this cocoa dough will be quite difficult to distribute over the cheese. If you still have this problem, spread it carefully with the tip of the knife and put it over the cheese from place to place with a spoon, do not pour it all over the middle.

Another solution - you can only make 2 layers - the cocoa one underneath and the cheese one on top, get rid of the thing with the 2 countertop spread on top.

Bake Easter eggs in a preheated oven at 180 degrees for 40-45 minutes.

It is not a problem if it cracks a little, or rises and leaves to cool down.

Allow the pasca to cool well in the pan, then pass a knife along the walls of the tray.

Carefully remove the edges of the tray.

Glaze:

In a small saucepan put 40g of sugar, 3 tablespoons of water, 2 tablespoons of cocoa, 20g of butter.

Put it on a moderate heat and mix well with a whisk so that it is not lumpy, until the sugar and butter are completely dissolved.

Pour it over the easter and spread evenly with a spoon over the entire surface.

You can now move it to a nicer plate, or you can do it before putting the icing on Easter.

Leave it in the fridge for 2-3 hours until the icing on top hardens well.

And then portion it and enjoy it with great pleasure, it is tender and extraordinarily tasty.

Although many say that it is more of a cake than Easter, you should know that I often prefer it so tender and soft than the one with yeast dough.

I also like traditional Easter with cheese and cake dough but we eat it fresh, this in turn is good and after 2-3 days, even more penetrating. If you don't decide which one to do, I recommend them all, each in its own way is good.

Good appetite!