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Easter Pie

Quick info

Author: Nina

Cuisine: swiss

Category: Dessert

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Ingredients for 4

Short pastry

60 g flour
45 g flour (corn, buckwheat)
24 g cane sugar
0.3 pinch salt
0.5 tsp lemon zest
30 g butter
30 ml milk

Filling

1 dl milk
0.5 pinch salt
1 tbsp rice flour
0.5 dl milk
75 g almond peeled, ground
0.5 dl cream
2 egg yolk
25 g sugar
0.5 lemon peel
2 egg white
0.5 pinch salt
0.5 pinch baking powder
1 tbsp sugar
50 g raisins

Preparation

Short pastry

Preparation see recipe for Shortpastry. Four portions (60 g flour, 45 g ...) make a 22 cm diameter baking tin.

Filling

  1. Bring the first quantity of milk to the boil.
  2. Mix the second part of the milk with salt and rice flour. Add to the hot milk and cook for 2 minutes. Let it cool down.
  3. Preheat the oven to 200° C
  4. Mix almonds, cream, egg yolk, sugar and lemon zest in a bowl. Add the milk mixture.
  5. Whisk the egg whites with salt and baking powder. Add the sugar and whisk again. Fold the egg whites into the mixture.
  6. Roll out the dough. Prick the bottom tightly with a fork. Spread the raisins evenly. Pour the mixture over them.
  7. On the lowest rack, bake for a total of 45 minutes, the first 30 minutes on top and bottom heat, then only on bottom heat so that the top does not burn.
  8. Dust with icing sugar. Cut out a paper bunny and place on the cake before adding the icing sugar.