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)
Pastry:
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
Filling:
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
tschuppibaking 
These look lovely and I love the idea of a little bunny on top using a cookie cutter.
thank you! yep, really have to say that creating the bunny was the most fun 😉