Summary

Ingredients

For the shortcrust pastry:

• 200 g wheat flour
• 0.5 teaspoon ½ salt
• 100 g butter, room temperature
• 40 grams sugar
• 0.5 ½ lemon (s), grated zest
• 1 egg (s), whisked

For the filling:

• 3 tablespoon apricot jam, possibly warmed up and strained
• 400 ml milk
• 1 pinch (s) salt
• 55 g semolina
• 0.5 ½ lemon (s), grated zest and juice
• 50 g butter
• 45 g suar
• 40 g raisins, rinsed with hot water
• 20 g almond (s), rated
• 3 egg (s), separated

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Instructions

1. Put all the ingredients for the dough in the food processor and knead. Set aside 175 g of the finished dough, roll out the rest on the bottom of the tin. Shape the dough you set aside into a long roll and form the edge from it. Prick the bottom with a fork, put the pan in a cool place.
2. For the filling, put the milk in a saucepan and bring to the boil. Stir in salt and semolina and simmer for 15 - 20 minutes on the smallest heat, stirring occasionally.
3. Preheat the oven to 220 degrees and slide the grid into the bottom groove.
4. Take the saucepan off the fire and stir in the lemon juice and zest, butter, sugar, raisins and almonds, let cool down a little. Stir in the egg yolks, beat the egg whites until stiff and fold into the mixture. Spread the jam on the bottom and pour the filling over it. Bake the cake in the preheated oven for about 30 minutes.
5. Let the cake cool down and dust with powdered sugar, put on an Easter bunny stencil if you like.