Swiss easter cake

Instructions

Rice pudding

1. It is best to cook the rice pudding the day before. Mix all the ingredients together and bring to the boil. Cover and simmer on a low heat for approx. 30 minutes. The rice should be overcooked. Leave to cool in the fridge overnight.

Shortcrust pastry - the next day

1. Place all the ingredients for the shortcrust pastry in a well in the flour and knead into a smooth dough.
2. Wrap in cling film and chill in the fridge for approx. 1 hour.

Filling

1. Preheat the oven to 180°C top/bottom heat.
2. For the rice filling, beat 2 egg whites with 35 g sugar and a pinch of salt until stiff. Set aside.
3. Beat 2 egg yolks, 2 eggs, the almonds and the remaining sugar (40 g) until creamy. Remove the rice pudding from the fridge, loosen a little and stir into the mixture.
4. Finally, fold in the whipped egg whites.

Cake

1. Roll out the shortcrust pastry to a thickness of approx. 2-3 mm. Place in a 28 cm diameter tin and prick tightly with a fork. Cut cleanly around the edge.
2. Spread the apricot jam on top and scatter the sultanas over it.
3. Then pour the filling on top and smooth it out.
4. Bake for approx. 35-40 minutes until golden-brown.
5. To create an even surface, remove the Easter cake from the oven, place some aluminium foil over the cake, turn it over on a baking tray and leave to cool.
6. When cool, remove the cake from the tin and place the stencil on top of the cake. Dust heavily with icing sugar.