Easter flatbread with shortcrust pastry and semolina

Ingredients for 6 servings:

• 1 portion of shortcrust pastry
• 2 tbsp apricot jam
• 4 dl milk
• 1 pinch of salt
• 4 tbsp semolina
• ½ lemon(s)
• 3 tbsp sugar
• 3 tbsp Sultanas, light
• 3 tbsp almonds, peeled, ground
• 3 egg yolks
• 3 egg whites

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Line a small baking sheet or a 24cm springform pan with the shortcrust pastry and spread with the jam. Bring the milk to a boil in a medium-sized pan, add salt, stir in the semolina, and simmer on low heat for about 10-20 minutes, stirring occasionally. Grate the zest of half a lemon, squeeze out the juice, and stir in. Add the butter, sugar, sultanas, and almonds; mix, and allow to cool slightly. Add the egg yolks and mix. Beat the egg whites until stiff peaks form and fold in carefully. Spread the mixture onto the pastry base. Bake in the lower half of the oven preheated to 220°C: baking sheet, springform pan for 30-35 minutes, small ramekins for 15-25 minutes.