Curd Souffle Cake

A great cake recipe for any occasion:

Quickly knead together the ingredients for the shortcrust pastry and leave to cool for half an hour.

Heat the electric stove to 175 degrees. Roll out the dough on a springform pan (26 crn) about 3 mm thin, prick a few times with a fork, and bake for 15 min (gas: level 2).

Mix the squeezed curd cheese and yolks until creamy. Gradually add milk, cornstarch, flour and grated lemon peel.

Set the oven to 200 °C (gas: level 3). Whip egg whites with sugar until stiff, fold into curd mixture.

Pour onto the baked base in the cake springform pan and bake at 200 °C for 5 minutes. Now use a kitchen knife to carefully loosen the edge of the dough from the edge of the cake springform pan. Bake the cake at 200 °C for 10 minutes.

Reduce temperature to 175 °C (gas: level 2), bake for 15 min.

Remove cake from heat and rest for 15 min. Then bake again for 15 min. at 175 °C (gas: level 2). Cool the curd cake and remove from the springform pan, dust with a little powdered sugar as you like.

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