Baked Pot Cake #5595

Rating: 4.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 16.0 (servings)




Prepare a shortcrust pastry with powdered sugar, butter, flour, egg yolks and grated lemon zest.

Filling: Mix butter with powdered sugar and a little grated lemon zest until very creamy, then add strained cottage cheese, soaked in milk, squeezed and strained Schrippen and sour cream and mix well. Beat the stiff beaten egg whites with granulated sugar and fold into the mixture. At the end, add flour and raisins to the curd mixture form.

Line a cake ring with the finished and rolled out shortcrust pastry, pour in the curd mixture and bake in a medium-hot oven (at about 160 degrees).

Since this cake rises strongly during baking, it is necessary to use a correspondingly high cake hoop. When cooling, this cake loses a little height in the middle. Cool and sugar over.

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