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Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) "Time to Make" Does NOT include rising time for the dough/crust.
- For dough - blend together 2 1/2 ounces of flour, sugar, yeast and milk to a thick batter.
- Place the batter in a warm place until frothy (about 20 minutes).
- Sift the remaining flour and salt and rub in the butter.
- Add the flour mixture to the batter and mix well to make a fairly soft dough.
- Knead for about 10 minutes.
- Place dough in a lightly oiled polythene bag and allow to rise until double in size.
- Turn the dough on to a lightly floured surface and knead.
- Butter an 81/4 inch loose bottom, deep, spring release tin (approx. 4 pint capacity). Line the tin with the dough.
- For the Filling - whisk the egg whites stiffly, gradually adding the sugar.
- Sieve the curd cheese and add a little of the whisked egg white to it.
- Fold the mixture into the bulk of the egg whites with a pinch of salt, flour (adding a spoonful at a time), egg yolks, melted butter and raisins.
- Turn into the tin and bake in the bottom of a preheated, moderate (GM 4 or 350°F or 180°C) oven for about 3/4 hour.
- Allow to cool, remove from the tin and dust heavily with icing sugar.