Easter cake à la Marquise

Ingredients for 1 servings:

• 200 g wheat flour
• ½ tsp salt
• 100 g butter, room temperature
• 40 g sugar
• ½ lemon(s), grated peel
• 1 egg(s), beaten
• 3 tbsp apricot jam, possibly warmed and strained
• 400 ml milk
• 1 pinch of salt
• 55 g semolina
• ½ lemon(s), grated zest and juice
• 50 g butter
• 45 g sugar
• 40 g raisins, rinsed with hot water
• 20 g almond(s), grated
• 3 eggs, separated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Swiss specialty for Easter, a delicious, not too sweet cake, for a 24 cm springform pan

Place all the dough ingredients in a food processor and knead. Set aside 175g of the finished dough, then roll out the rest onto the base of the tin. Form the reserved dough into a long log and shape the edge from it. Prick the base with a fork and chill the tin. For the filling, pour the milk into a saucepan and bring to a boil. Stir in the salt and semolina and simmer on low heat for 15-20 minutes, stirring occasionally. Preheat the oven to 220°C (425°F) and place the oven rack in the lowest oven rack. Remove the pan from the heat and stir in the lemon juice and zest, butter, sugar, raisins, and almonds. Let cool slightly. Stir in the egg yolks, beat the egg whites until stiff peaks form, and fold into the mixture. Spread the jam over the base and pour the filling over it. Bake the cake in the preheated oven for about 30 minutes. Let the cake cool and dust with powdered sugar. If desired, add an Easter bunny stencil.