Easter Pancake

For the dough, mix flour with butter. Mix in salt, egg, sugar, vanilla sugar and finally whipped cream and form into a ball. Leave to rest for 1 hour in a cool place. Then press the ball into a greased and semolina-covered baking pan, pulling up the edges.

For the topping, heat the sugar, milk, butter and vanilla sugar. Once the mixture boils, drizzle in the semolina, stirring throughout to thicken. Add the whipped cream, raisins and almond kernels. Remove the saucepan from the heat. Add the eggs one by one. Finally, add the saffron, cinnamon and lemon zest. Form this quantity on the dough and bake the pancake in the oven heated to 210 °C for 30 to 35 minutes.

Sprinkle with powdered sugar before serving.

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