🌿💕😋GERMAN EASTER CAKE WITH APRICOT JAM 🌿💕😋

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🌿💕😋GERMAN EASTER CAKE WITH APRICOT JAM 🌿💕😋

Ingepredients:

Base Cake:

  • 200 g flour all purpose (in German Weizenmehl)
  • 1/2 tsp salt
  • 100 g soft butter
  • 40 g sugar
  • zest of 1/2 organic lemon
  • 1 egg
Filling:
  • 3 tbsp apricot jam
  • 400 ml milk
  • 1 pinch salt
  • 55 g semolina (in German Grieß)
  • juice and zest of 1/2 lemon
  • 50 g butter
  • 45 g sugar
  • 40 g raisins, rinsed with hot water
  • 20 g ground almonds
  • 3 eggs separated
Baking Instructions German Easter Cake

Mix all ingredients for the dough and knead them until you get a smooth dough.

Set aside 175 g of the dough, roll remaining dough and cover the bottom of a greased spring form.

Take the set aside dough and form a long roll which will be covering the edges of the form. Gently press the dough along the form.

With a fork poke the bottom dough several times.

Place the form with dough in the fridge.

Filling:
 Bring milk to a boil and add salt and semolina, reduce heat and let simmer for 15-20 min, stir frequently.

Preheat oven to 420 F, place grid on the lowest level.

Remove milk from stove and mix in lemon juice and zest, butter, raisins, sugar and almonds. Let cool off a bit.

Separate eggs and add egg yolks to the filling.

Beat egg white until form and add to the filling, fold in carefully.

Heat the jam and if necessary squeeze through a sieve so the jam has no bigger parts in it. Spread the jam all over the bottom dough, then add filling on top.

Bake for 30 min.

Let cool off then powder with powdered sugar and if you like use a bunny stencil for Easter decoration.