Swiss Easter cake recipe - Schweizer Osterkuchen

You can’t celebrate Easter in Switzerland, without enjoying some delicious swiss easter cake! Just recently I have tried a slice of this traditional cake and let me review this in short; the Swiss Easter cake is unlike any cake, I have ever tasted! It’s basically a baked rice pudding, with apricot jam among other ingredients. Find below an authentic recipe for Swiss Easter cake, to enjoy this speciality yourself.

Ingredients for one Swiss Easter Cake

400 ml Milk
100g round rice (e.g. Camolino)
pinch of salt
about 32 Ø pre-made puff pastry
200 g apricot jam
75 g butter, unsalted
75 g sugar
One pinch salt
Three egg yolk
1/2 grated peel of an untreated lemon
75 g ground grated almonds
180 ml cream
Three egg whites (stiffly beaten with a pinch of salt)
some powdered sugar for dusting & coloured sugar eggs for decoration

Instructions for Swiss Easter cake

First, prepare the rice pudding. Bring milk, salt and rice to a boil in a pan (continually stirring), reduce heat and let it simmer with occasional stirring, for about 30 minutes until it becomes a thick but still moist pulp. Let the rice pudding cool down.

Next up is the preparation of the base layer of the cake, the puff pastry. Unroll the pre-made product and lay out the prepared sheet with the dough in your baking dish, pierce the bottom tightly and spread the jam on the pastry.

Take the butter and stir it in a bowl until its tender. Add sugar and salt, followed by one egg yolk at a time (three in total). Add the lemon zest and stir until the mixture is smooth. Add almonds, cream and the cooked rice to it. In a separate bowl, beat the three egg whites with a pinch of salt until they have reached maximum stiffness, and add them carefully to the cake batter filling mixture. Spread the mixture on the pastry, and place it in the preheated oven at 180 degree Celsius for 45 minutes. Afterwards, let the cake cool down before you sprinkle it generously with powdered sugar. Decorate the cake further with coloured sugar eggs and enjoy it either the same day or the next.

If you like you can also add raisins to the filling, before baking, if you enjoy to eat them.

Schöne Ostern for you!