Saxon Cheese Cake - Sachsischer Kasekuchen (Quarkkuchen)

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READY IN: 1hr 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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