Easter cake from Campania

Ingredients

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 yolk
• 1 cup rice
• 1 liter of milk
• 175 g sugar
• 2 tbsp. l. butter
• 4 eggs
• 125 g cottage cheese (preferably 9%)
• 75 g chopped candied lemon peels
• 1 tsp vanilla sugar
• zest of 1/2 lemon
• zest of 1/3 orange
• 2 tbsp. l. powdered sugar
• salt

Cooking

Step 1

Sift flour, add butter, sugar, egg yolk and knead shortbread dough. Cover the dough with cling film and place in the refrigerator to rest for 2 hours.

Step 2

Rinse the rice, let it drain. Bring milk with sugar and butter to a boil, add rice, boil for 15 minutes, remove from heat.

Step 3

Beat cottage cheese with a blender until smooth, add candied fruits, zest, vanilla sugar, eggs, a pinch of salt and rice. Mix well until the ingredients are completely mixed.

Step 4

Preheat the oven to 200 degrees. Roll out 2/3 of the dough into a layer, lay out the bottom and walls of the mold with it. Fill with rice curd mixture. Roll out the rest of the dough, cut into strips with a dough cutter and decorate the top of the cake with a lattice. Bake on the middle rack for about 50 minutes.

Step 5

Sprinkle the cooled cake with powdered sugar.