Easter cakes for 12 moulds 9 cm in diameter

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1. Mix flour, salt, sugar and lemon zest to make the dough. Add butter and work into a crumbly mass and form a depression. Add the egg and cream. Mix into a dough without kneading. Wrap in foil and put in a cool place for 30 minutes.

2. Roll out the dough on a little flour until 2-3 mm thick. Cut out 12 circles (11-12 cm in diameter. Place these in the buttered moulds and prick the base deeply, and put in a cool place for 20 minutes.

3. For the filling, boil the cream, milk and saltanas. Stir in the semolina and let soak for 15 minutes on the plate with the heat turned off. Let cool, stirring now and again. Mix in sugar, yolk, lemon zest and almonds. Carefully incorporate the beaten whites.

4. Place the filling on the dough.

5. Bake at the bottom of an oven pre-heated to 200 °C for 20-25 minutes, then cool.

6 Dust the cakes with icing sugar. garnish with small sugar eggs.

Cut Easter bunnies out of the rest of the dough, bake and dust with icing sugar before using as a garnish. Instead of sultanas you may use pear, prune, apricot or chocolate pieces to mix in with the cooled down semolina mass. You may use a 28 cm pan instead of the smaller moulds, and bake for 30-35 minutes.


Butter for the moulds

250g flour
1 pinch of salt
2 tbsp. sugar
1 lemon, grated peel
125g butter, cold, chopped up
1 egg, lightly beaten
1-2 tbsp. full cream

2 dl full cream
2 dl milk
100g sultanas
3 tbsp. durum wheat or corn semolina
3 tbsp. sugar
3 yolks
1/2 lemon, grated peel
100g ground almonds
3 egg whites, beaten stiff

icing sugar
coloured sugar eggs

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