Curd Cake

First prepare a shortcrust pastry from the first 4 ingredients. Roll out the shortcrust pastry onto the bottom of a springform pan and pull up the edges a little.

Cover the dough with baking paper, spread the pulses on top and blind bake the base in the oven at 180 °C for 15 minutes. In the meantime, mix the curd, sugar, natural vanilla, lemon zest, flour, starch and egg yolk.

Beat the egg whites with the last 50 g of sugar until stiff and carefully fold into the mixture together with the melted butter (do not stir).

Remove the pre-baked base from the oven, remove the legumes and baking paper and spread the mixture on top.

All together now finish baking in 35-40 minutes at 180 °C. Remove the cake from the mold and let it cool on a cooling rack.

Preparation Tip:

If you like, make the curd cake with raisins.

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