QimiQ Easter Cake

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Ingredients for 12 portions
  • 250 g QimiQ Classic, room temperature
  • 1 package Fresh sweet short crust pastry
  • 1 tbsp Apricot jam
  • 50 g Hard wheat semolina, fine
  • 200 ml Milk
  • Salt
  • 4 tbsp Sugar
  • 1 sachet(s) Vanilla sugar
  • 3 Egg yolk(s)
  • Lemon peel, from 1 lemon
  • 50 g Sultanas
  • 100 g Almonds, ground
  • 3 Egg white(s)
  • Powdered sugar, to dust
  • Jelly eggs
Method
1.
Pre-heat the oven to 360° F.
2.
Place the pastry into a greased cake tin and prick with a fork. Coat with the apricot jam.
3.
Stir the semolina into 100 ml milk. Pour the remaining milk into a saucepan with a pinch of salt and 125 g of QimiQ Classic 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, vanilla sugar, egg yolks, lemon zest, sultanas and grated almonds.
5.
Whisk the egg white with a pinch of salt until stiff. Add the remaining 1 tbsp of sugar and continue to whisk for a few minutes. Fold into the semolina mixture and spread evenly over the pastry.
6.
Bake for approx. 30-40 minutes. Allow to cool.
7.
Dust with icing sugar and garnish with the jelly eggs.