it is again Easter time and I finally came to my blog entry for the Easter cakes, very happy for that. I still remember, that I already wanted to share an Easter cake recipe last year, but somehow missed it. Anyway, now I have it on time, more or less. 😉

When Easter stays almost in front of your door I already start to get happy in the days before. Well, I think the main point is that we only had a four days work week and next week will be the same, wohooo!! As we are not celebrating Easter in a traditional way anymore, I thought to go at least for something sweet to share, which means that we certainly do celebrate. 🙂

Now I am just enjoying the days off, having time for myself and sleep long in the mornings. I think that these Easter cakes are perfect for having a small dessert after a good Easter lunch.

Happy Easter to everybody and hopefully you are enjoying the time as I do… 😉


preparing the eggs for the pastry and filling


cook the rice until you get a rice pudding


cut the pastry into the same size as the moulds and prick with a fork


et voilà


use a bunny pattern to sprinkle icing sugar on it

Small Easter Cakes (adapted from Annemarie Wildeisen’s Kochen, pastry from cookbook)

320g spelt flour,

2 pinches of salt,
2 tsp sugar,

mix together

100g cold butter, cut into small pieces,
add into the flour mixture and knead with your hands

2 eggs,
4 tbsp lemon juice,
add and knead well and let rest for at least 30 minutes in a coolish corner

preheat oven to 200 degrees Celsius
prepare one small glass of apricot jam

500ml milk,
pinch of salt,
10gr vanilla sugar,
boil in a pan

80g rice (short grain rice),
add into the pan and cook on low heat while stiring from time to time until liquid dissolved and you having a rice pudding

2 eggs,
75g sugar,
mix until getting creamy

zest of 1 lemon,
150g cream curd cheese,
75g ground almonds,
2 tbsp flaked almonds,
add one after another and mix well

roll the pastry on a floured surface and cut circles in the size of the moulds (mine were about 10cm diameter), cover the moulds with the pastry, prick the pastry grounds with a fork and spread 1 tbsp of apricot jam, fill up the moulds with the rice pudding filling until the edge

bake for approx. 25-30 minutes at the very bottom of the oven


2 thoughts on “happy Easter cakes…

  1. Corina says:

    These look lovely and I love the idea of a little bunny on top using a cookie cutter.

    1. thank you! yep, really have to say that creating the bunny was the most fun 😉

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