Cottage Cheese Cake without Base with Rhubarb Compote

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. Then gradually add the juice, egg yolks, curd cheese and lemon zest, wheat semolina and baking powder. Whip the egg whites and remaining sugar until stiff and mix gently. Finally, fold in the soaked raisins.

Pour the mixture into a greased cake springform pan (26 cm ø) and bake at 150 degrees convection oven for about 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.

It goes excellently with rhubarb compote.

Rhubarb compote: Peel the rhubarb and bring the peels together with lemon zest, mint stalks, sugar, cinnamon stick and vanilla bean in the water once to boil and infuse for 1 hour. Then drain. Cut the rhubarb into bite-sized pieces and bring to a boil once briefly in the prepared broth, then set aside to cool.

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