Swiss-style Easter tart

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Preparation

400 ml milk
½ tsp salt
80 g round-grain rice, carnaroli
Put the milk and salt into a pan and bring to the boil. Add the rice and simmer over a low heat, stirring occasionally, until the rice is cooked. Leave the rice mixture to cool down.
1 shortcrust pastry, rolled-out round, ø32 cm
50 g apricot jam
Line the baking tin with the shortcrust pastry and trim away any excess. Prick the base of the pastry case all over with a fork and brush with apricot jar. Put in the refrigerator to chill.
Put the baking tray in the cooking space to preheat.
(Pre-)heat cooking space to 175°C with Pizza Plus
3 eggs
130 g sugar
1 lemon
150 g full-fat quark
200 ml full cream
100 g almonds, blanched, ground
60 g sultanas
Separate the eggs. Zest the lemon. Put the egg yolks, lemon zest, quark, cream, almonds, sultanas and cooled rice pudding into a mixing bowl and mix well.
Beat the egg whites with the sugar until stiff peaks form, then gently fold into the rice. Turn the rice mixture into the pastry case. Put the baking tin on to the preheated baking tray in the cooking space. Bake.
Put the food in
Pizza Plus 175°C for 45 Mins
8 marzipan carrots
Icing sugar
When done, leave the cake to cool down before dusting with icing sugar and decorating with marzipan carrots.
  • Round TopClean baking tray, ø29 cm
  • Baking tray
Quantity Ingredient
50 g apricot jam
3 eggs
130 g sugar
Icing sugar
100 g almonds
80 g round-grain rice
8 marzipan carrots
½ tsp salt
1 lemon
200 ml full cream
150 g full-fat quark
60 g sultanas
1 shortcrust pastry
400 ml milk

Customer reviews (1)

  • Marianne K.

    Customer review in German

    Osterkuche

    22 February 2020

    Ein tolles Rezept, schnell und einfach und es gibt ein super feinen Osterkuchen der es auch mit einem gekauften aufnehmen kann,

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