Silesian Quark Cake according to Grandma Gertrud

Ingredients for 1 servings:

• 250 g butter
• 150 g sugar (remove 2 tbsp)
• 4 eggs (separated)
• 1 packet of vanilla sugar
• 1 pack of vanilla pudding powder (for cooking)
• 2 tsp rum (alternatively orange juice)
• 125 g semolina
• 1 packet of baking powder
• 100 g raisins
• 750 g low-fat curd cheese
• 1 pinch of salt
• Fat and flour or breadcrumbs for the mold or baking paper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for a springform pan with a diameter of 24 cm.

Grease a 24cm springform pan and dust with flour or breadcrumbs, or line with baking paper. Cream the butter and sugar until light and fluffy. Separate the eggs and gradually beat in the 4 egg yolks, then stir in the vanilla sugar and rum or orange juice. Mix the semolina with the vanilla pudding powder and the baking powder and stir in. Now add the quark and raisins to the batter and fold them in. Beat the egg whites with a pinch of salt until stiff, then drizzle in the 2 tablespoons of sugar while beating. Carefully fold the stiffly beaten egg whites into the batter with a spoon; do not stir. Pour the mixture into the pan and bake on the lowest rack of the oven for approx. 60 minutes at 180°C (top/bottom heat) or 160°C (fan). Please note: the baking time depends on your oven. Allow the baked cake to cool slightly, remove it from the tin and turn it out onto a wire rack (peel off the baking paper if necessary). Turn it over after about 10 minutes and remove the wire rack. This will create the lattice pattern on the cake.