What would Easter be without homemade Easter cakes?
Easter is one of the most important Christian holidays, follows the 40 days of Lent and is associated with many culinary traditions. Many of these Easter specialities are solemnly blessed at High Mass. Easter cakes are said to have originated as early as the Middle Ages. Today there are many interpretations, with shortcrust or puff pastry, with rice or semolina filling, with raisins or without, with a layer of jam or without ...
We will show you a very easy way to make them. Recipe with shortcrust pastry, Mürbeteig, semolina and raisins.
- 230 g flour
- 20 g potato starch
- 130 g soft butter (cut into small pieces) 60 g icing sugar
- 30 g brown cane sugar
- 40 g ground almonds 1 egg
- A pinch of salt
- Half a vanilla pod
(alternatively, you can buy pre-made cake dough or shortcrust pastry)
- 200 ml single cream
- 200 ml milk
- 60 g raisins
- 3 Tbsp durum wheat or semolina 4 Tbsp sugar
- 3 egg yolks
- ½ lemon, grated zest 70 g ground almonds
- 3 egg whites, beaten to form stiff peaks Icing sugar
- For the dough: In a large mixing bowl, combine flour, starch, all of the sugars, ground almonds, salt and vanilla. Add the butter and mix with a wooden spoon to form a shortcrust pastry. Then add the egg and continue mixing until an even dough is formed (do not knead with your hands, otherwise the butter will be too soft). Roll out the dough between two sheets of baking paper until it is 3 mm thin and place in the fridge for at least 1 hour, then place into the moulds. Then place in the fridge again for an hour (or, even better, overnight). Blind bake the dough for 10 minutes (180°), then prick the bottom of the dough with a fork and bake again for 10-15 minutes.
- For the filling: Boil the single cream, milk and raisins together. Add the semolina, turn off the heat and leave to swell for 15 minutes. Cool the mixture in a bowl, stirring from time to time. Add the sugar, egg yolks, lemon zest and ground almonds. Beat the egg whites until they form stiff peaks and fold in carefully. Put the filling on the shortcrust pastry base. Bake the cakes on the bottom shelf of the oven at 180 °C for 20 to 30 minutes.
Some interesting facts about the “Osterchüechli”:
- Easter is one of the most important Christian holidays, following the 40-day period of Lent and associated with many culinary traditions. Many of these Easter specialities receive a solemn blessing during High Mass.
- Easter cakes are said to have originated as early as the Middle Ages. Today there are many interpretations, with shortcrust or with puff pastry, with rice or semolina filling, with raisins or without, with a layer of jam or without…