Swiss Easter Cake

in a shop window

at the Schweizerhof Hotel cafe in Lucerne

my easter cake

I want to make this fabulous easter cake again. I made it a few years ago when I got back from visiting friends in Switzerland. These 'cakes' (more like tarts) were ubiquitous and only available at Easter. I indulged in them several times in the week that I was there. Always a good experience. I made sure to get the recipe from my friend there.

Here is the recipe from her mom with measures in both metric and US

Swiss Easter Cake
Elsbeth's recipe book identifies the following under the title:
"Osterkuchen"-"Gâteau de Pâques"

SWEET DOUGH (like for fruit pies):
250 gr flour
100-150gr butter
to be blended by hand until smooth
add:

60 gr sugar
1 egg
1 pinch of salt
1-2 spoons of water
to be stored at cool temperature and rolled out to line the cake tin (mold)

FILLING:
60 gr semolina or 100 gr rice (1/4 c. semolina or 1/2 c. rice)
0.6 liters of milk ( 2 1/3 cups)
1 pinch of salt
to be cooked over low heat until soft, then to let cool down

prepare seperately:
50-80 gr butter (5 Tbsp)
70 gr sugar (1/3 cup)
1/2 peel of lemon
3 egg-yolks
to be beaten to become light and foamy, and then mixed with the cold semolina- or rice-mush

add to this mixture:
50 gr sultana(golden) raisins (1/3 cup)
50 gr minced or sliced almonds (1/3 cup)

add and mix-in:
3 egg-whites beaten until stiff

bake with good lower heat (325-ish) about 30 minutes to become golden-yellow.
After it has cooled, use powder-sugar to cover the top.
(and try powdering it with a cutout of a bunny on it, as is the custom!)

PS: 1 gr (gram) is equivalent to .035 ounces/ 1 liter is 1.057 quarts