Sernik

Ingredients

Quantities for 12 servings.

• 1 kg Firm curd cheese
• 250 g Flour
• 200 g Butter
• 250 g Sugar
• 6 piece Eggs
• 50 g Potato starch
• 150 ml Soured cream
• 1 piece Vanilla
• 1 piece Lemon zest
• 80 g Raisins
• 1 tsp Baking powder
• 1 pinch Salt

Method

1. Rub the flour with a hundred grams of cold butter, a spoon of sugar, a yolk and the baking powder to a crumb and bring it into a dough.
2. Press the dough into a tin and bake it at 180 °C for fifteen minutes, to a pale gold.
3. Pass the curd through a sieve twice; the smoothness of the filling depends entirely on it.
4. Beat the remaining butter with the sugar until pale, add the yolks one by one, then the curd, soured cream, starch, vanilla and zest.
5. Whip the whites with a pinch of salt to firm peaks and fold them in with a spatula in three additions.
6. Fold in the raisins, pour the filling onto the base and level it.
7. Bake at 160 °C for fifty-five minutes, then switch the oven off and leave the cake inside with the door ajar for an hour.