Easter Cake with Passion Fruit

A great cake recipe for any occasion:

Bring milk, cream, salt and vanilla sugar to a boil.

Add round grain rice and make over low heat, stirring occasionally, until virtually all liquid is absorbed. Cut passion fruit in half and scrape pulp with seeds into a mug. Whisk with a hand mixer for 10 seconds – no longer – or the seeds will smash as well as the juice will be bitter – strain the juice through a sieve to remove the seeds. Measure out 100 milliliters of passion juice per recipe. Mix into the long grain rice once the long grain rice has absorbed the cream and milk mixture. Repeat until this liquid is also almost completely absorbed. Allow the long-grain rice to cool slightly.

Beat egg yolks and sugar until thick.

Add the zest of a grated lemon to the egg mixture.

Add the juice of one lemon

Add creamed quark, mix. gradually fold into long grain rice. Beat the egg whites until stiff, gradually add the sugar (meringue) and fold into the long grain rice. Spread the dough on a baking tray (30 cm). Prick regularly. Spread the peach-passion fruit jam (or apricot jam) on the pastry base, then put the rice filling on top. Bake the Easter cake in the oven heated to 200 °C on the lowest rack for about 40 minutes. Cool down.

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