Spring curd cake
Crust
100 g butter
1 dl sugar
1 egg
2 ½ dl wheat flour
1 tsp baking powder
Filling
250 g curds
120 g sour cream
100 g natural raw cheese
3 eggs
1 grated lemon rind
½ dl lemon juice
½ dl potato starch
¾ dl sugar
2 tsp vanilla sugar
2 dl whipped cream
Whip the butter and sugar lightly into froth, adding eggs and
flour with baking powder while whipping.
Spread the dough on the bottom and sides of a spring-form cake pan.
Put into the refrigerator while preparing the filling.
Whip the curds, sour cream, and raw cheese into an even mixture. Add eggs, grated lemon rind, and juice and separately mix the dry ingredients. Finally, add the whipped cream.
Pour the filling onto the dough and bake for about 60 minutes at 175º C on the bottom shelf. If the surface becomes too dark before baking is complete, cover with aluminium foil.
Let the cake cool and carefully remove the spring-form edge.