A cake recipe for all foodies:
Bring the raisins with the rum once to a boil, remove from the kitchen stove and pull.
Mix light butter with 140 g sugar until creamy. Add the curd, yolks, juice and lemon zest, wheat semolina and baking powder little by little. Whip the egg whites and remaining sugar to snow and mix gently. Finally, fold in the soaked raisins.
Pour the mixture into a greased springform pan and bake at 150 degrees convection for 45 minutes. After baking, cool the cake, loosen the edge from the cake ring with a kitchen knife and then turn out onto a cake rack with rings.
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