Portions:
1 Easter cake (approx. 26 cm)Adjust Amount:
Ingredients
Shortcrust
200 g
White flour, wheat
1/2 tsp
Salt
75 g
Butter
45 mL
Water, cold
Filling
200 ml
Heavy cream
200 ml
Milk
100 g
Raisins
3 tbsp
Durum wheat semolina
40 g
Sugar
3
Eggs, medium-sized
100 g
ground almonds
1/2
zest of a lemon
Decor
icing sugar
A design. For the Carinthian Easter lamb design viewed from above: Print and cut out this SVG file, or use it for laser cutting.
Protein
Fat
Carbs
2023 kcal per portion
Preparation:
forty-five minutesBaking:
25-30 minutes at 200 °C Top/bottom heatOn the Plate:
1.5 hrsInstructions
Shortcrust
- Mix the flour and salt.
- Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
- Add the cold water and mix the mixture together, do not knead.
- Roll out directly between baking paper and place in the baking tin.
- Leave to cool in the fridge for at least 30 minutes.
Filling
- Bring the cream, milk and sultanas to the boil. Stir in the semolina and leave to stand for 15 minutes with the heat turned off.
- Leave to cool, stirring occasionally.
- Preheat the oven to 200 degrees (top and bottom heat).
- Separate the eggs. Whisk the egg whites with a pinch of salt until stiff.
- Mix the egg yolks, sugar, lemon zest and almonds in a bowl, then stir in the semolina.
- Gently fold in the stiffly beaten egg whites.
Cake
- Pour the mixture into the cake tin and smooth the surface.
- Bake for about 25–30 minutes until golden brown.
- Once the cake has cooled, remove it from the tin and place the stencil on top. Generously dust with icing sugar.
Last modified: Jun 24, 2023, 01:04 PM