Easter cake

1. Mix all ingredients for the dough. Place it in a fluted round cake mould of 25 cm diameter. Make an edge of 3-4 cm. Keep in the fridge for about 30 min.

2. Heat the oven to 200°C (th 7). Beat the eggs with sugar until the mixture is light.

3. Add the saffron, almonds, raisins, lemon peel, cornstarch and cottage cheese.

4. Pour the mixture over the dough. Move the oven rack to the lowest position in the oven and bake for 45 to 50 minutes. Once baked, the filling must be firm. Before the end of cooking, make an egg wash and brush. Let cool slightly and serve.

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