Jewish Curd Cake
5 servings
80 minutes
The recipe is taken from the book "Cuisines of the World. Jewish Cuisine.
1
Wash the lemon, grate the zest, squeeze the juice.
- Lemon: 1 piece
2
Wash the raisins and dry them.
- Seedless raisins: 190 g
3
Separate the egg whites from the yolks.
- Chicken egg: 6 pieces
4
Sift the flour.
- Wheat flour: 2 tablespoons
5
In a bowl, cream the margarine with sugar, egg yolks, lemon juice, and zest.
- 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.
- Low-fat curd cheese (5%): 1 kg
7
Add baking soda, semolina, and flour.
- Baking 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.
- Chicken egg: 6 pieces
9
Add the raisins and mix again.
- 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.
- Icing sugar: to taste
