Description
Decadent Swiss Easter Cakes with semolina pudding filling nestled inside a sweet tart crust.
Ingredients
- 1x unbaked sweet tart crust
- 4 tablespoons rum, optional
- 2 tablespoons raisins, optional
- 2 medium eggs
- pinch of salt
- 60g butter (1/2 stick), softened
- 5 tablespoons honey, such as Langnese Akazien- mit Frühlingsblüttenhonig
- 1 teaspoon lemon zest (~ zest of 1 small lemon)
- 1 vanilla bean
- 500 ml milk (2 cups)
- 80g semolina (1/2 cup)
- 4 tablespoons apricot jam
- powdered sugar for dusting
Instructions
- If using, bring the rum to a boil, remove from heat and add in the raisins. Let them soak for at least 1 hour, the longer the better.
- Separate the egg yolks from the whites and beat the egg whites with a pinch of salt until stiff peaks form. Store in the fridge until needed.
- Combine the butter, honey and lemon zest and beat until smooth with a hand mixer. Continue mixing and add in the egg yolks one at a time.
- Slice the vanilla bean in half lengthwise and scrape out the seeds. Add the milk along with the vanilla bean seeds and pods to a sauce pan and bring to a boil, stirring constantly.
- Reduce the heat to medium-low, remove the pods, add in the semolina and cook for a few minutes until the mixture has thickened and has a pudding-like consistency. Let it cool down to room temperature.
- In the meantime, roll out your dough on a floured surface and place into the tart pans. Prick the bottom with a fork a bunch of time. Let the dough chill in the tart pans for at least 30 minutes in the fridge or 10 minutes in the freezer.
- Once the semolina mixture has cooled, remove the skin and mix together with the butter mixture until smooth. Lastly gently fold in the whipped egg whites.
- Spread a layer of apricot jam onto the bottom of the tart crusts and sprinkle a few rum infused raisins on top. Then add the filling on top.
- Place into a cold oven and bake at 180C (350F) on the middle rack until golden brown, for about 35 minutes. (If the crust should become too dark, cover with aluminum foil.)
- Let the cakes cool completely, dust with powdered sugar and serve.
Notes
Prep time excludes the dough recipe.
Thank you to our friends at Langnese Honig for sponsoring this post.