Italienischer Osterkuchen

Italian Easter Cake

Pane-Bistecca

Easter is near and so I bake an Italian Easter cake. We, from #wirrettenwaszurettenist try to save the Easter days. That is, we try to show you that you do not always have to buy ready meals, ready-baked or other things on such holidays.

You can make a lot of things yourself and not only save money. You also save on added colors, chemical ingredients and other things that are added to factory produced food to make it more beautiful, add longer shelf life and much more. If you look at the ingredient list of a cake, you will usually find some number, these are usually artificial colorings.

In Italy there is not only the Colomba Pasquale, but many different ones, because each region has its own specialty. My recipe is based on the Neapolitan Pastiera. It is not completely original, because not everything that is available in Europe can be bought here in Asia. Usually, pastiera is filled with a mixture of ricotta, milk and cooked wheat. Clearly, I can’t get cooked wheat here, so I improvised.

Again, I thank the hardworking moderators of this group, Britta from Brittas Kochbuch and Tamara from Cakes, Cookies and more and Britta’s husband Martin who provides our links internet friendly.

Prep time

45 min

Rest time

1 h

Cooking time

1 h 15 min

Portions

Total time

2 h

Ingredients

For a small Cake about 20 cm in diameter:

For the Dough:

175 g Flour
60 g Sugar
80 g cold Butter diced
35 g Almond Flour
30 g Condensed Milk
1 Egg
Zest of 1 Orange
1 tsp Almond Aroma

For the Cream:

180 ml Milk
50 g Sugar
8 g Flour
2 Egg yolk
Zest of 1 Orange

For die Filling:

150 g Almond Flour
200 g Ricotta
30 g Condensed Milk
40 g candioed Orange (Optional)

Instructions

Step 1

For the dough crumble the flour with the cold butter in a food processor or mixer, then add the almond flour and sugar. Add the orange zest, condensed milk, egg and almond extract. Quickly combine and let rest in the refrigerator for at least 1 hour, wrapped in plastic wrap.

Step 2

In a bowl, beat the egg yolks with the sugar. Sprinkle a pot with the flour and add the beaten eggs with the orange zest. Put the pot on the stove and work on a low fire, mixing with a whisk. Slowly stir in the milk and continue stirring until the cream thickens. Pour into a bowl, place cling film on top and leave to cool in the refrigerator.

Step 3

Mix the ricotta with all the ingredients of the filling to the now cooled cream.

Step 4

Now cut away about 1/3 of the dough for the lattice. Roll out the remaining 2/3 and place in the well-greased cake pan. Raise the edge! Pour the filling on the dough and smooth it slightly. Cut strips from the 1/3 dough and place over the filling as a lattice. Brush the dough with a beaten egg.