Italian Easter Cake

For the dough, knead together flour, salt, cold butter cut into small cubes and water. Chill the dough for several hours.

Grease a round springform pan (24-26 cm). Knead dough and divide in half. Roll out one half into a thin disk. spread with it and pull up the edge. Brush the surface with a thin layer of melted butter.

Rinse spinach and blanch briefly in boiling water. Let half of the butter melt, chop spinach finely, squeeze lightly, fold in the peeled and squeezed garlic clove and steam very dry in the remaining butter. Mix the cream curd or ricotta (squeeze the cream curd lightly with a kitchen towel) with flour, Parmesan cheese and the cooled spinach and season.

Spread the filling in the mold and, using a spoon, press six deep depressions evenly against each other. Place a peeled egg in each cavity, drizzle with a little butter, season with salt, season with pepper and sprinkle with cheese.

Roll out the remaining dough into a large disk. Cover the cake with it, press the edges smooth and cut the overhanging edge of the dough into small pieces and knead it together.

Cut out small sheets of dough from it and place on top of the pastry like a rosette. Brush the surface with butter and bake the cake in a heated oven at 220 °C (electric oven) or level 4 (gas) or at 180 °C (convection oven) for 70 minutes.

Cool the cake before cutting.

Tip: Did you know

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