Pot Cake without Bottom

Drain the curd in a sieve over a bowl for 1 hour.

Then pass the curd through a coarse sieve and stir in the grated lemon zest.

Separate the eggs into whites and yolks. Whip the egg whites with a pinch of salt until stiff peaks form, add half of the sugar and whip repeatedly until firm.

Cream the softened butter with the remaining sugar, the vanilla sugar and the 7 egg yolks mixed in one by one. Then add the curd cheese by the spoonful. Add the stiff snow and sprinkle the semolina on top.

Gently mix everything together. Add the raisins previously soaked in rum and then rolled in flour. Pour the dough into a greased cake tin (26 cm) sprinkled with breadcrumbs.

Spread the egg yolk mixed with the condensed milk on the top of the curd and bake the cake in the oven heated for 5 minutes at 180 degrees for one hour. If the cake takes on too much color after half the baking time, cover it with aluminum foil.

Let the tart cool in the oven and let it rest in the refrigerator for one night. Sprinkle the cake with powdered sugar before serving.

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