Curd Cake Mom

Make a short pastry from the ingredients listed. Roll out 2/3 of the dough on the bottom of a cake springform pan, form the rest into a roll, place it on the edge and press it down until it is 3 cm high.

For the topping, mix the well-drained curd in order with sauce powder, egg yolks, 2/3 of the sugar and lemon zest and juice.

Whip the 4 egg whites to egg whites, folding in the rest of the sugar. Gently fold the beaten egg whites into the curd mixture. Spread evenly over the dough.

Bake at 200 °C for 45-60 minutes.

You can also fill the cake with fruit, such as apricots. To do this, first brush only a third of the curd mixture, then put the fruit and spread the rest of the amount on top.

Have fun with this fine cake!

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