A recipe from my friend Martin in Hamburg.
What you need
For the dough (see also the other recipe for "Muerbeteig")
- 1 egg
- baking powder 1 teaspoon
- 75g sugar
- lemon zest
- 100g butter
- 200g plain flour
For the filling
- 750g frommage frais *
- 3 tablespoons of cornflour or potato flour
- 75g butter
- 150g sugar
- 1 lemon
- 5 eggs
- raisins, mix dried fruits or canned tangerines (optional)
Equipment
- baking form/spring form
- bowls and kitchen mixer
* fromage frais is not easy to come by in the UK. Although I haven't tried it yet, I would imagine it might work with "Philadelphia" cheese, mascarpone, ricotta or maybe even plain and simple sour cream.
How you do it
Dough
- melt the butter and let it cool down
- put all the ingredients into a bowl and mix well until it turns into a smooth paste
- put in the fridge for ca 1 hour
Filling
- preheat the oven to ca 180-190C (fan)
- take the dough out of the fridge
- butter the form. I sometime use semolina to sprinkle onto the surface - it helps to prevent the dough from sticking to the surface
- spread the dough into the form covering bottom and the sides
- separate egg yolk and white from the eggs and put the egg white into a bowl with 50g of the sugar
- whip/beat the egg white until it is stiff. put the bowl aside
- in another bowl, put the rest of the filling ingredients into the bowl and mix well for several minutes (ca 10min at low speed).
- gently lift the egg white under the mix and stir gently
- (optional): if you want to add any dried or canned fruits, put them directly onto the dough before pouring in the filling
- once done, gently pour the content into the form, make sure it gets evenly spread
- put into the oven and bake for 45-55min.
