Easter cake from Campania

Name: Easter cake from Campania
Yield: 1
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

Cookinero 21 Jan 2023

15480

How to cook Easter cake from Campania

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.

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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

Where to Buy Ingredients

Easter cake from Campania - FAQ About Ingredients, Baking Time and Storage

Can I substitute cottage cheese with ricotta in this Easter cake recipe?

Yes, ricotta is a great alternative to cottage cheese and will give the filling a smoother, creamier texture. Just ensure it's well-drained to avoid excess moisture.

How should I store the Easter cake, and how long will it last?

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month.

Can I make this cake gluten-free?

Yes, substitute the regular flour with a gluten-free all-purpose blend. Ensure the blend contains xanthan gum or add 1/4 tsp per cup of flour for better texture.

What can I use instead of candied fruits?

Dried fruits like raisins, cranberries, or chopped apricots work well. Soak them in warm water or rum for 10 minutes to soften before using.

How can I prevent the pastry from burning during baking?

Cover the edges of the cake with aluminum foil if they darken too quickly. Bake on the middle rack and check at 40 minutes for doneness.

Can I make this cake ahead of time?

Yes, assemble the cake a day ahead and refrigerate it unbaked. Let it sit at room temperature for 20 minutes before baking as directed.

How do I know when the cake is fully baked?

The cake is done when the filling is set and the crust is golden brown. Insert a toothpick into the center; it should come out clean or with minimal crumbs.

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