QimiQ Easter Cake from Micha Schärer

Preparation

1. Preheat the oven to 200 °C (air circulation).
2. Roll the pastry into a circle with approx 30 cm Ø. Place into the same sized greased cake tin and prick with a fork.
3. Stir the semolina into 100 ml milk. Pour the remaining milk into a saucepan with a pinch of salt and bring to the boil. Reduce the heat and add the semolina mixture. Bring back to the boil for a few minutes, remove from the heat and allow to cool.
4. Whisk QimiQ Classic smooth. Fold into the semolina mixture with 3 tbsp sugar, egg yolks, lemon zest and grated almonds.
5. Whisk the egg white with a pinch of salt until stiff. Add the remaining 2 tbsp of sugar and continue to whisk for a few minutes. Fold into the semolina mixture and spread evenly over the pastry.
6. Bake in the lower half of the pre-heated oven for approx. 45 minutes (turn the top heat off after 30 minutes).
7. Dust with icing sugar and decorate with the jelly eggs.