-
1
Sift flour on a flat surface and make a well in the middle of it.
-
2
Add sugar, salt and egg yolk into the well.
-
3
Cut butter into small pieces and add into the well.
-
4
Cut all with a knife first and then knead quickly with cool hands to form a dough.
-
5
Cover dough and place in the fridge for at least for 20 minutes (you can keep it in the fridge for several hours or overnight).
-
6
Meanwhile grease a 9-10 inch spring form.
-
7
Soak raisins in small bowl with dark rum (can be replaced by water).
-
8
Sprinkle work top lightly with flour.
-
9
Roll out dough large enough to cover bottom and sides of spring form.
-
10
Line form with dough.
-
11
Prick dough several times with a fork.
-
12
Cover and place pan in the fridge.
-
13
Preheat oven (320 F, 160 C).
-
14
Meanwhile prepare the filling: Take raisins from rum (or water) and drain on paper towels.
-
15
Put curd in a clean kitchen towel, gather 4 corners and wring as much whey as possible out of the curd.
-
16
It has to be as dry as possible.
-
17
Save the whey.
-
18
Weigh dry curd.
-
19
You will need 1 2/3 pounds of dried curd for the recipe.
-
20
Measure whey.
-
21
Fill up with low fat milk to 1 cup (if necessary).
-
22
Mix vanilla pudding mix with 2/3 of the sugar and milk.
-
23
Bring whey to a boil.
-
24
Remove from heat.
-
25
Add vanilla pudding mixture and stir.
-
26
Boil up for a few times.
-
27
Remove from heat again.
-
28
Under perpetual stirring add curd and vanilla extract.
-
29
Bring to a boil for a last time.
-
30
Put mixture in bowl and add raisins.
-
31
Beat egg white until stiff.
-
32
Add remaining sugar.
-
33
Fold stiff egg white under the curd mixture.
-
34
Take dough out of the fridge and add curd filling and flatten.
-
35
For brushing mix egg yolk with milk and spread carefully over the filling after 30 min of baking time.
-
36
Bake Kasekuchen in the middle of the oven for about 45-60 minutes.
-
37
IMPORTANT NOTES : Baking time depends on the moisture of the filling.
-
38
If cake gets too brown, cover it with baking paper and reduce heat.
-
39
Cake should not rise much.
-
40
If necessary reduce heat.
-
41
Cake is done, when toothpick comes out dry with no filling attach to it.
-
42
When cake is done remove from oven and detach side of the cake immediately from pan, but leave in pan for another 10 minutes.
-
43
Open spring form pan and let cake cool completely.
-
44
NOTE: Curd is a German speciality with a fat content of 10 % in dry mass.
-
45
You can replace it by low fat ricotta or low fat cottage cheese.
-
46
If you replace curd by ricotta or cottage cheese use low fat milk instead of whey.
-
47
Or you can make German Quark (Recipe #153126) to make it a typical German Cheesecake.
