Easter Cakes

For the Easter cakes, first boil the milk, salt and vanilla sugar. Add the rice. Cook over low heat, stirring frequently, until very soft. The rice should have absorbed practically all the liquid. Let it cool down a bit.

In the meantime, beat eggs and sugar to a light, thick cream. Stir in almond kernels, creamed curd, lemon zest, flaked almonds, and the rice in order.

Cut out circles of 10-11 cm from the puff pastry. Place small portion molds with a diameter of about 8 cm on top. Prick the bottom of the pastry evenly. Spread a heaped tablespoon of apricot jam on each. Pour the rice filling on top.

Bake the Easter cakes in the oven heated to 200 °C on the lowest rack for 20-25 minutes. Allow to cool.

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