Summary

Ingredients

For the ground:

• 100 g flour
• 75 g cornstarch
• 1 teaspoon Baking powder
• 50 grams sugar
• 1 egg (s)
• salt
• 100 g butter, cold

For covering:

• 1 kg quark
• 125 ml sour cream
• 200 g suar
• 4 egg yolks
• 4 egg whites
• 1 pinch (s) salt
• 1 tablespoon rum
• 80 g raisins
• 1 tablespoon cornstarch
• Flour for the work surface
• Fat for the shape

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Instructions

1. For the base, sieve the flour, starch and baking powder onto a work surface. Put the sugar, egg and salt in the middle and spread the cold butter over it. Process everything quickly to a smooth dough and put it in the fridge for about 30 minutes, wrapped in foil.
2. Roll out the dough on a floured work surface into a circle (34 cm) and line a greased springform pan (26 cm) with it. Pull up an approx. 4 cm high edge. Chill the mold.
3. For the quark mixture, soak the raisins in rum. Beat the egg whites with a pinch of salt until stiff. Strain the quark through a sieve. Stir in sour cream, sugar, egg yolk. Dab the raisins and mix with the starch and fold into the curd mixture. Stir in 4 tablespoon egg white, fold in the rest.
4. Pour the quark mass into the mold and bake in the oven preheated to 175 ° C for about 65 minutes, possibly cover with aluminum foil if it browns too much. Let cool in the oven with the door closed for about 1 hour. Then take it out of the oven and cut something on the edge with a knife so that it does not tear.