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Preparation of the base
- Mix the flour, sugar and salt in a bowl.
- Cut the butter into pieces, add and rub together by hand to form an even, crumbly mixture.
- Beat the egg, add it, mix quickly to form a dough, do not knead.
- Press the dough flat, cover and chill for approx. 30 mins.
- Roll out the dough into a round (approx. 32 cm Ø) between two sheets of baking paper.
- Remove the baking paper from the top, pull the dough into the tray and prick it densely with a fork.
- Preheat the oven to 200 degrees.
Preparation of filling
- Bring the cream and milk to the boil. Stir in the semolina and leave to swell on the switched-off hob for 15 minutes. Leave to cool, stirring occasionally.
- Separate the eggs and whisk the egg whites. Fold in the sugar, egg yolks, lemon zest and almonds.
- Carefully fold in the beaten egg whites.
- Spread the filling over the pastry base.
- Bake in the lower part of the preheated oven for 30-35 minutes
Let the Easter cakes cool and dust with a little powdered sugar before serving, decorate with sugar decoration.