Homemade fresh cheese pie
Ingredients for 24 cubes:
for the shortcrust pastry:
500 g sharp flour
250 g butter
150 g sugar
2 egg yolks
90 g sour cream
1 tablespoon grated lemon zest
1 pinch salt
for fresh cheese filling:
2 eggs
200 g sugar
500 g fresh cow cheese
180 g sour cream
1 teaspoon grated lemon zest
12 g vanilla sugar
80 g dried raisins
also:
powdered sugar for sprinkling
Preparation:
shortcrust pastry:
Sift the sharp flour into a large bowl, add the sugar and salt and mix the dry ingredients together. Then add the chilled butter cubes and carefully rub into the dry mixture with your fingers until it turns out like breadcrumbs. Then add the egg yolks, sour cream, grated lemon zest and roughly mix the ingredients with a spoon. Pour the mixture on the work surface and knead into a soft dough. Wrap in clear kitchen foil and let rest for 30 minutes at room temperature.
fresh cheese filling:
Put the fresh cow cheese in a bowl, add the sour cream, sugar, vanilla sugar, a pinch of salt, raisins, a grated lemon zest and egg yolk, and mix everything together.
Beat the egg white until stiff and stir slowly into the cheese mixture.
stacking pie and baking:
Coat the baking tray with butter and sprinkle with flour.
Coarsely grate the rested dough. Spread half of it on the bottom of the baking sheet and press down lightly. Spread the prepared cheese filling evenly on top and cover with the rest of the grated dough.
Place the cake in the oven preheated to 180 ° C for approx. 45 minutes.
Let the finished cake cool in the baking pan.
Serving:
Cut the cooled cake into 5x5 cm cubes, sprinkle with powdered sugar and serve.