Curd Cake Grandmother’s Style

A simple but delicious cake recipe:

1. for the dough, quickly knead together flour with sugar, almond kernels, salt, egg, lemon zest, bitter almond oil and butter. Wrap dough in plastic wrap, chill for half an hour. Grease a cake springform pan (26 cm 0) and sprinkle with crumbs.

2. heat electric stove to 200 °C. For the topping, swell raisins basted with alcohol. Chop the cherries.

Cream butter with egg yolks, vanilla sugar, sugar, curd cheese, cream fraTche and almond liqueur. Mix in flour and almond kernels. Whip the egg whites with salt until stiff, the whipped cream with san-apart until very stiff and fold both together with the raisins and cherries into the curd cream.

Roll out the dough on a floured work surface and line the pan with it, forming a 4 cm high rim. Prick the bottom several times and spread the curd cream on it. Bake the cake on the bottom rack of the hot oven (gas mark 3) for about 40 minutes.

Cut the risen curd all around the edge of the dough with a pointed kitchen knife so that it does not collapse so much when it cools down. Turn the heat down to 175 °C (gas: level 2) and bake the cake for another 45-50 minutes. If the surface darkens too quickly, cover with parchment paper.

Cool the cake almost in the pan, only then slide onto a cake wire. Sprinkle lightly with powdered sugar to taste.

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