A Cake without a Bottom – Curd Cake

A great cake recipe for any occasion:

> My mother used to make a very special

> lost the recipe. I don’t know how many

Curd Cake Without a Bottom

Drain the curd in a sieve over a baking bowl so that the whey drains out.

Line the bottom of a cake springform pan with parchment paper and place the sides of the pan on top. Butter the bottom and sides well and sprinkle with breadcrumbs. Preheat the oven to 180 °C.

Beat the softened butter with the sugar and vanilla sugar to a light, almost white cream. Add one egg yolk at a time and beat until very fluffy.

Stir in lemon zest, semolina, vanilla pudding powder and juice, baking powder, raisins and curd.

Beat the egg whites with the salt until stiff and fold into the curd cream in 2-3 portions. Pour the mixture into the prepared pan.

Bake the curd cake in the hot oven on the second rack from the bottom at 180 °C for about an hour. If the cake is too brown, cover it with aluminum foil after about 30 minutes.

To finish, melt the butter. Brush the cake with it while it is still hot and sprinkle with powdered sugar. Serve lukewarm or possibly cooled.

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