Grandma's curd cake with raisins

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 125 g sugar
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp water
• 1 lemon(s), grated peel
• 750 g low-fat curd cheese
• 3 eggs
• 150 g sugar
• 3 potatoes, boiled
• 100 g raisins
• 25 g semolina, fine
• 100 g cream
• 10 g chopped pistachios
• Lemon balm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with quark and potato filling, for 12 pieces

Quickly knead the dough ingredients. Wrap in foil and chill. For the filling, drain the quark in a sieve. Press the potatoes through a ricer. Boil the raisins in water and drain. Separate the eggs, beat the egg whites until stiff, then whisk the egg yolks and sugar until creamy. Mix the quark with the dough. Stir in the potatoes and semolina. Fold in the egg whites and raisins. Roll out the shortcrust pastry on a floured surface into a circle. Line a 26 cm springform pan with it, forming a raised edge. Spread the filling on top. Bake in the preheated oven for about 55 minutes. Electric oven: 180°C, Gas Mark 2, Fan oven: 160°C. Cool in the oven. Whip the cream and pipe a rosette over each piece. Sprinkle with pistachios and garnish with lemon balm leaves.