Ingredients
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400 g Schär Mix Pâtisserie
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1 sachet baking powder
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1 tbsp guar gum
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16 g vanilla sugar
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250 g margarine
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1 tsp salt
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50 ml sparkling water
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3 tbsp yogurt
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Filling
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50 g raisins
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6 apricots
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30 ml cognac
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8 eggs
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1 kg cottage cheeseor ricotta cheese
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100 g semolina
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50 g sugar
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16 g vanilla sugar
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1 lemonpeel only
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To brush
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1 egg
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20 ml milk
Directions
Steps
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1
Done
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Cover the raisins and apricots in cognac (or rum) and water. Sift the flour, baking powder and guar gum in a large bowl, then add the vanilla sugar, margarine (or butter) and salt, mixing with a wooden spoon. Incorporate the sparkling water and yogurt, kneading lightly. |
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2
Done
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Add more margarine and yogurt if necessary. Tip the mixture onto a lightly floured work surface and gently knead for about 10 minutes to a soft, smooth, and pliable dough, adding more flour if too wet. Roll the dough into a ball, wrap in cling film and chill for 30 minutes. |
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3
Done
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Separate the eggs in 2 large bowls. Using an electric whisk, beat the whites until stiff. Mix the yolks for 2 seconds and pour in the cottage/ricotta cheese, whisking for 1 minute. Incorporate the semolina, regular and vanilla sugar, then roughly peel the lemon. Whisk for 1 more minute, taste for sugar and fold in the egg whites and 2/3 of the drained fruits. Mix until fully combined and smooth. |
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4
Done
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Grease a springform cake tin with butter and lightly dust the whole surface with flour. Turn out the dough onto a lightly floured surface and roll it out into a 2-3 mm thickness, or as thin as possible. Roll the dough on the rolling pin, go over the cake tin and start to unwrap it, from the bottom to the top. Press the dough onto the tin, using a knife to cut away the excess, then pour in the cheese mixture. |
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5
Done
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Add the rest of the drained fruits and bake for 1h at 180 °C. After 20 minutes, brush the gluten free easter cake with a mixture of a beaten egg and milk. |
