The German Easter Cake is an easy to make cake with a light and moist filling containing raisins or alternatively sour cherries. Originally the recipe is from Switzerland but it became quite popular in Germany as well. The recipe is using fine semolina, and the best is to check some international markets. Semolina flour would be too fine. It's the one that we use in Germany to make "Griessbrei" (Semolina porridge). Happy Baking!
Ingredients German Easter Cake
200 g flour all purpose (in German Weizenmehl)
1/2 tsp salt
100 g soft butter
40 g sugar
zest of 1/2 organic lemon
3 tbsp apricot jam
400 ml milk
1 dash salt
55 g semolina, fine (in German it's Grieß)
juice and zest of 1/2 lemon
50 g butter
45 g sugar
40 g raisins, rinsed with hot water
20 g ground almonds
3 eggs, separated
Baking Instructions German Easter Cake
- Mix all ingredients for the dough and knead them until you get a smooth dough.
- Set aside 175 g of the dough, roll remaining dough and cover the bottom of a greased spring form.
- Take the set aside dough and form a long roll which will be covering the edges of the form. Gently press the dough along the form.
- With a fork poke the bottom dough several times.
- Place the form with dough in the fridge.
Make the Filling:
- Bring milk to a boil, add salt and semolina, reduce heat and let simmer for 15-20 min, stir frequently.
- Preheat oven to 420 F, place grid on the lowest level.
- Remove milk from stove and mix in lemon juice and zest, butter, raisins, sugar and almonds. Let cool off a bit.
- Separate eggs and add egg yolks to the filling.
- Beat egg white until firm, then add to the filling, fold in carefully with a spatula or wooden spoon.
- Heat the jam and if necessary squeeze through a sieve so the jam has no coarse parts in it. Spread the jam all over the bottom dough, then add filling on top.
- Bake for 30 min.
- Let cool off, then dust with powdered sugar, and if you like use an Easter (bunny) stencil for Easter decoration.