Of course Switzerland is famous for it’s wonderful sweet treats. Anyone visiting Zurich for example HAS to go to Sprüngli for coffee and cake.
Easter is no exception with the wonderful traditional Easter cake that can be bought at bakeries throughout the country. Better still is the homemade version!
Keep reading for this lovely traditional Swiss Easter cake recipe…
Traditional Swiss Easter Cake
- 1 packet bought round cake pastry (cheating I know)
- 100 g cranberries
- 200 ml milk
- 1 pinch salt
- 2 tablespoons cornflour
- 100 ml Milk
- 150 g ground almonds
- 100 ml cream
- 4 egg yolks
- 50 g sugar
- 1 lemon – zest only
- 4 egg whites
- 1 pinch salt
- 1 pinch baking powder
- 2 tablespoons sugar
Preheat oven to 200°C.
- Line a 30cm pie dish with the pastry. Prick the base with a fork and then sprinkle over the cranberries. Place in fridge to cool whilst preparing the filling.
- Bring to the boil 200 ml milk and pinch of salt.
- Combine the cornflour with 100 ml milk and then add to the boiling milk – simmering and stirring constantly for another 2 minutes. Then remove from heat and set aside.
- Combine the ground almonds, cream, egg yolks, sugar and lemon zest, then add to the cooled down milk mixture.
- Beat the egg whites with salt, baking powder and sugar until stiff. Then carefully fold into the rest of the mixture.
- Pour mixture into the prepared pie dish and bake on the lowest oven shelf for 45 minutes at 200°C. After 20 – 30 minutes place tinfoil on top of cake to prevent it from burning on top.
Perfect served up for afternoon tea or part of any Easter brunch.
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