Easter Cake From Campania

For the dough, sift flour and knead with butter, sugar and egg yolks to form shortcrust pastry, wrap in cling film and rest in the refrigerator for 2 hours.

For the filling, rinse and drain long-grain rice. Boil milk with sugar and butter, mix in long grain rice and let it swell for 15 minutes. Mix eggs with cinnamon, candied lemon peel, curd cheese and citrus peel and fold into long grain rice.

Use 2/3 of the shortcrust pastry to line a buttered and floured cake springform pan (26 cm ø), place curd long grain rice mixture on top. Roll out the rest of the short pastry, cut into strips and cover the cake with them in a grid-like pattern. Bake on the lowest shelf in a heated oven at 200 °C for about 50 minutes, cool.

Mix the powdered sugar with the cinnamon and sprinkle over the cake.

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