This is how the perfect Easter cake succeeds

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It’s just a tradition: looking for egg cones, Easter nests and eating chocolate bunnies – the Christian holiday is celebrated with many traditions and delicacies.

Raphael Bachmann (50), managing director of Bachmann confectionery, knows an apt recipe: “We are proud of our quality Easter tartlets and Easter cakes, which we have made regionally for decades according to a traditional family recipe in the fourth generation, with ingredients and free-range eggs.”

The Bachmann furnace is represented in various places. Its head office is in Lucerne. The company is known for bread, baked goods and specialties of the highest quality. The craft is family-run: Raphael Bachmann’s wife, Juliane Bachmann-Wölke, was the first woman to win the world championship for confectioners and chocolatiers for Germany in 1999.

Raphael Bachmann says that especially at Easter, the Bachmann family likes to pamper each other with delicious food: “Everyone gets him the trendy chocolate bunny for him. Everything is included, from the late rise bunny to the yoga bunny.» A beautiful Easter cake shouldn’t be missing from the Easter buffet, and this is exactly the recipe the Bachmann family has now described on Blick.

Make Bachmann’s Easter cake yourself

Preparation time: 50 minutes / Cooking time: 35 to 40 minutes at 190°C to 200°C

Contents

preparation

1. Pastry: Mix the butter and sugar, do not stir until fluffy. Mix the salt and vanilla sugar with the eggs and add gradually so that the mixture does not overcook.
2. Add the flour and mix smoothly. Mix as little as possible so that the dough does not harden.
3. Butter Mass: Whisk the egg yolks and sugar together. Add the rice mixture, almonds, lemon zest and vanilla sugar. Turn the egg whites, sugar and wheat starch into snow. Stir in melted butter. processing.
4. rice mass: Put the rice, salt and milk in a saucepan and let the mixture boil. Let it cool down. processing.
5. Prepare a 20 cm diameter, 4 cm high cake tin. Brush with butter and place the crusty dough base 3 mm thick. Cover in apricot jam and sprinkle with raisins.
6. Then pour the butter mixture into the prepared molds. Be cooked. After cooking, cover it with a cloth and let it cool. Place the template and powder with powder snow.

Hächlers Easter Flädli to make yourself

Daniel Hächler (33), Hächler bakery and confectionery general manager at Seengen AG and Gränichen AG, has another Easter cake recipe. Easter flat cakes are a tradition at the Aargau bakery. “My great-great-grandfather already made our Easter cake recipe and it remains very popular,” says Hächler.

Here is the recipe

Source : Blick