Saxon Cheese Cake - Sachsischer Kasekuchen (Quarkkuchen)

1. 1

   For dough - blend together 2 1/2 ounces of flour, sugar, yeast and milk to a thick batter.

2. 2

   Place the batter in a warm place until frothy (about 20 minutes).

3. 3

   Sift the remaining flour and salt and rub in the butter.

4. 4

   Add the flour mixture to the batter and mix well to make a fairly soft dough.

5. 5

   Knead for about 10 minutes.

6. 6

   Place dough in a lightly oiled polythene bag and allow to rise until double in size.

7. 7

   Turn the dough on to a lightly floured surface and knead.

8. 8

   Butter an 81/4 inch loose bottom, deep, spring release tin (approx. 4 pint capacity). Line the tin with the dough.

9. 9

   For the Filling - whisk the egg whites stiffly, gradually adding the sugar.

10. 10

    Sieve the curd cheese and add a little of the whisked egg white to it.

11. 11

    Fold the mixture into the bulk of the egg whites with a pinch of salt, flour (adding a spoonful at a time), egg yolks, melted butter and raisins.

12. 12

    Turn into the tin and bake in the bottom of a preheated, moderate (GM 4 or 350u00b0F or 180u00b0C) oven for about 3/4 hour.

13. 13

    Allow to cool, remove from the tin and dust heavily with icing sugar.

* Per serving · 4 servings · Values may vary.

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