Jewish Curd Cake

5 servings

80 minutes

The recipe is taken from the book "Cuisines of the World. Jewish Cuisine.

Energy value per serving

• Calories: 941.4
• Proteins: 47.7g
• Fats: 28.2g
• Carbohydrates: 126.2g

Ingredients

• Lemon: 1 pc
• Seedless raisins: 190 g
• Chicken egg: 6 pc
• Wheat flour: 2 tbsp
• Margarine: 3 tbsp
• Sugar: 2 glass
• Cottage cheese 5%: 1 kg
• Soda: 0.3 tsp
• Semolina: 4 tbsp
• Powdered sugar: to taste

Cooking steps

1. Wash the lemon, grate the zest, squeeze the juice.

   Required ingredients:

   • Lemon: 1 piece

2. Wash the raisins and dry them.

   Required ingredients:

   • Seedless raisins: 190 g

3. Separate the egg whites from the yolks.

   Required ingredients:

   • Chicken egg: 6 pieces

4. Sift the flour.

   Required ingredients:

   • Wheat flour: 2 tablespoons

5. In a bowl, cream the margarine with sugar, egg yolks, lemon juice, and zest.

   Required ingredients:

   • Margarine: 3 tablespoons
   • Sugar: 2 glasss
   • Chicken egg: 6 pieces
   • Lemon: 1 piece

6. Pass the cottage cheese through a sieve or blend it, add to a bowl and mix.

   Required ingredients:

   • Cottage cheese 5%: 1 kg

7. Add baking soda, semolina, and flour.

   Required ingredients:

   • Soda: 0.3 teaspoon
   • Semolina: 4 tablespoons
   • Wheat flour: 2 tablespoons

8. Whip the egg whites into a strong foam, gently add to the bowl, and mix.

   Required ingredients:

   • Chicken egg: 6 pieces

9. Add the raisins and mix again.

   Required ingredients:

   • Seedless raisins: 190 g

10. Preheat the oven to 160 degrees.

11. Line the baking mold with parchment, place the dough in it. Bake the cake for about an hour.

12. Cool the cake in the mold, then transfer it to a plate.

13. Sprinkle with powdered sugar before serving.

    Required ingredients:

    • Powdered sugar:  to taste