John Myers
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Fluffy Curd Cakes
The perfect fluffy curd cakes recipe with a picture and simple step-by-step instructions.
for decoration
- 60 g Room temperature butter
- 80 g Powdered sugar
- 1 packet Vanilla sugar brown
- 1 Lemon zest
- 2 Eggs
- 1 pinch Salt
- 20 g Semolina
- 1 tablespoon Rum raisins
- 1 tablespoon Apricot fruit liqueur
- 6 piece Rose apricots
Others
- Aluminum foil
- Paper towel
preparation
- Take the pots out of the packaging and place them in a sieve lined with kitchen paper for approx. 1 hour. Drain
preparation
- Cut butter at room temperature, put the icing sugar, vanilla sugar and lemon zest in a mixing bowl – stir for about 10 minutes until foamy
- Separate the eggs – stir in yolks one by one under the butter extract – then stir in the pot by hand
- Beat the egg white with a pinch of salt until stiff – fold the snow and semolina into the butter mixture – finally mix in the rum raisins
- Pour the mixture into the molds – bake in the preheated oven for 35 minutes at 180 degrees O / U – if necessary, cover with aluminum foil after about 25 minutes and finish baking – after removing it, let it cool a little – the cakes do not fall out of the molds until they are lukewarm
serve and decorate
- I had just made fresh apricot fruit liqueur (it is lightning-fast – only 15 – 20 minutes preparation time!) – Wachau apricot fruit liqueur – therefore the pot cakes were served on an apricot liqueur mirror together with rose apricot wedges …. a real treat !! !!
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