Swiss Style Easter Pancake

A simple but delicious cake recipe:

Sift the flour, press a well in the center and put the butter in small pieces. Add the egg, salt (1) and water and quickly work together to form a firm dough. Form the dough into a ball and flatten a little. Wrap in plastic wrap and refrigerate for about 60 min.

For the filling, boil the milk together with the salt (2). Add the long-grain rice and cook at a low temperature for 20 to 25 minutes, stirring occasionally with the lid closed. Cool the cooked long grain rice.

Grease the pan with butter. Roll out the dough to a thickness of about 4 mm, spread it on the baking pan and form a rim. Prick the bottom of the dough a few times with a fork and spread the jam on it.

Beat the yolks together with half of the sugar until creamy. Add the curd cheese and the cream. Add the washed raisins, lemon zest and almond kernels and fold into the rice pudding. Whip the egg whites together with the remaining sugar until velvety. Fold it into the filling, spread it evenly on the pastry base and smooth it down.

Bake the Easter pancake in a heated oven at 220 °C for 10 minutes. Later switch back to 200 °C and continue baking for about 25 to half an hour.

Let the cake stand for 3 to 4 min, remove from the pan and cool on a cooling rack.

Dust with powdered sugar just before serving.

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