Easter cake

Name: Easter cake
Prep time: 50 min
Total time: 95 min
Yield: 12
Ingredients: 1 parcel vanilla sugar; 80 g sugar; 1 tbsp icing sugar; icing sugar; sugar eggs; 30 g sultanas; 7 ½ dl full-cream milk; 70 g butter; 3 egg yolks; 3 egg whites; 1 organic oranges; 1 organic lemons; 160 g round grain rice; ½ tsp salt; 1 pinch salt; ½ tsp lemon juice

desserts Baking sweet bake

Total: 1 hr 35 min. | Active: 50 min.

vegetarian, gluten-free

761 Likes

In this recipe, the traditional filling of an Easter tart is made into a moist cake, which is essentially a rice pudding cake. The recipe features two of the main Easter food items as its main ingredients: rice and eggs. The egg, once a symbol of life from death, represents the resurrection and the breaking open of the grave on Easter Sunday. Rice, as a symbol of fertility and new life, unfolds from a single grain and demonstrates how something small can lead to something great. A wonderful interplay of symbolism and flavour that brings the Easter message to life in a delicious way.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 12 pieces

Rice
7 ½ dl	full-cream milk
160 g	round grain rice (e.g. Camolino)
1	organic orange, zest peeled with a peeler
1	organic lemon, zest peeled with a peeler
1 parcel	vanilla sugar
½ tsp	salt
70 g	butter, cut into pieces

Batter
80 g	sugar
3	egg yolks
30 g	sultanas, as desired
3	egg whites
1 pinch	salt

Decoration
1 tbsp	icing sugar
½ tsp	lemon juice
	icing sugar, to dust
	sugar egg, to decorate

How it's done

Rice

Pour the milk into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Reduce the heat, simmer for approx. 30 mins., stirring occasionally to form a thick, creamy rice pudding. Stir in the butter, cover the rice and leave to cool. Remove the orange and lemon zest.

Batter

Place the sugar and egg yolks in a bowl, beat for approx. 5 mins. using the whisk on a mixer until the mixture is lighter and fluffy. Stir in the rice pudding and sultanas. Beat the egg whites with the salt until stiff, carefully fold into the rice mixture. Transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Decoration

Mix the icing sugar and lemon juice to make a thick icing. Dust the cake with icing sugar, stick on the sugar eggs using the icing.

Show complete recipe