Sernik Wiedenski

Ingredients for 1 servings:

• 80 g butter or margarine, room temperature
• 150 g flour
• 50 g powdered sugar
• 1 egg yolk
• 1 kg quark
• 6 egg yolks
• 7 protein
• 2 sugar cubes
• 1 orange(s) or lemon, untreated, grated peel
• 1 packet of vanilla sugar
• 370 g powdered sugar
• 100 g butter or margarine
• 100 g flour
• 1 pinch of salt
• 50 g semolina
• Fat, for the shape
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Polish cheesecake, for 10 pieces

Preheat oven to 180°C fan/convection oven. Base: Knead egg yolks, flour, butter, and powdered sugar by hand until you have a shortcrust pastry. Grease the springform pan and spread the dough over the base with your fingers. I don’t make a rim; if you want one, you’ll need to make more dough. Place in the oven and bake for 5 to 10 minutes. Keep an eye on it, it mustn’t get dark! Quark mixture: Turn the oven up to 220°C. Mix the egg yolks, butter, and sugar with a mixer for 2-3 minutes. Add the semolina and flour. Using the sugar cube, grate the zest of the orange/lemon. It’s best to grate it over the bowl. The sugar cube should be completely colored, then add it to the mixture. Stir in the quark. Beat the egg whites with a pinch of salt until stiff. Then carefully fold them into the quark mixture, not with the mixer! Spread the mixture over the base. Bake at 200-220°C fan-assisted oven (depending on your oven) for 60 minutes. After 20-30 minutes of baking, cover with aluminum foil or baking paper to prevent the top from turning brown. After baking, it’s best to let the cake cool overnight in the turned-off oven. Leave the oven door open! The cake always tastes best the next day. If necessary, chill slightly before serving and sprinkle with powdered sugar.