Osterkuchen
Utensils
Springform of 24 cm diameter
Ingredients
Shortcrust pastry
- 250 g flour (+ some for dusting)
- 160 g butter (+ some for greasing)
- 60 g sugar
- 1 egg
- 1 pinch of salt
- 1 tbsp milk or water
- 60 g ground almonds
Filling
- 4 dl milk
- 1 pinch of salt
- 4 tbsp semolina
- 1/2 lemon (zest and juice)
- 50 g butter
- 3-4 tbsp sugar
- 3 tbsp raisins
- 3 tbsp ground almonds
- 3 eggs
Additional
- 2-3 tbsp apricot jam
Instructions
Shortcrust pastry
Cut the butter into pieces and rub it together with the flour by hand, until an evenly fine, crumbly mixture is formed. Carefully mix in the ground almonds. Separately mix sugar, egg, salt, and milk (or water) using an electric whisk.
By hand, gently knead the sugar-egg-mixture into the butter-flour-almond mass until you have an even dough. Form the dough into a ball, wrap it in cling film, and place in the fridge for approx. 30 minutes.
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Preheat the oven to 220°C. Grease the 24 cm springform and dust it with flour.
Using your fingers, spread the shortcrust pastry over the base of the springform from the center outwards and pull it up the sides of the pan to create a rim of approx. 2-3 cm height. Spread the apricot jam on the base.
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Filling
Heat the milk and season with a pinch of salt. Add in the semolina and simmer on low heat for 10-20 minutes and stir with a ladle from time to time. Afterwards, add the grated lemon zest and juice. Stir in the butter, sugar, raisins, and ground almonds.
Then, leave the semolina mixture to cool. Separate the eggs and add the egg yolks into the semolina mixture. Beat the egg whites until stiff and then carefully fold in the beaten egg whites into the semolina mixture.
Pour the semolina mixture over the already prepared shortcrust pastry base. Bake the Osterkuchen in the lower half of the oven for 30-35 minutes. Leave to cool before removing from the springform.
Dust with icing sugar and serve.