German Easter Cake

A simple Easter dessert consisting of a delicate crust and a light semolina filling with raisins. You can start your Easter day with this cake or enjoy it with a cup of afternoon tea or coffee.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 200 g Wheat flour, white, multi-purpose

  • 0.25 teaspoons Salt, table

  • 40 g Sugar, white

  • pieces Lemon zest, fresh

  • 100 g Butter, unsalted

  • 1 piece Egg, fresh

Filling

  • 4 dl Milk, whole milk

  • 1 pinch Salt, table

  • 55 g Semolina

  • pieces Lemon, fresh, without shell

  • 50 g Butter, unsalted

  • 50 g Sugar, white

  • 40 g Raisins

  • 20 g Nuts, almonds

  • 3 pieces Egg, fresh

  • 3 spoons Marmalade, orange

  • pieces Powdered sugar

Steps

  1. First, prepare the delicate dough. In a bowl, mix flour, salt, sugar, and lemon zest. Add the diced butter to the mixture. Quickly rub the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg and quickly knead everything together with cold hands to form a uniform dough.

  2. Grease a round springform pan with butter and dust it with flour (remove any excess flour). Roll out the delicate dough into a circle and carefully place it into the prepared pan. Gently press it against the bottom and sides of the pan with your fingers. Trim or remove any excess dough using a rolling pin. Prick the dough in several places with a fork, then refrigerate it.

  3. Pour milk into a saucepan and slowly bring it to a gentle boil over moderate heat. Once the milk boils, add salt and stir in the semolina. Cook while stirring continuously until the mixture thickens slightly.

  4. Preheat the oven to 200 degrees Celsius and place the oven rack in the lowest position.

  5. Remove the saucepan from the heat and mix in the raisins, sugar, butter, lemon zest, juice, and ground almonds into the cooked semolina. Let the mixture cool slightly, then stir in the egg yolks. Beat the egg whites with an electric mixer until stiff peaks form, and gently fold them into the mixture in two or three batches.

  6. Heat the marmalade in a saucepan. Brush the dough with the warmed marmalade, then spread the prepared filling evenly over it and smooth the top. Bake the cake in the preheated oven for 30 minutes.

  7. Let the baked cake cool, then carefully remove it from the pan and serve on a nice plate or platter. Dust the top with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 346.51 kcal
  • Fat: 16.86 g
    • Saturated Fat: 9.2 g
  • Carbohydrates: 39.74 g
    • Sugars: 14.56 g
  • Protein: 6.9 g
  • Fiber: 0.99 g