Gorizer Gibanze – *

Try this delicious cake recipe:

(*) Size: 26 cm ø.

For the strudel yeast dough: Form flour in a baking bowl, make a bulge in the flour, mix yeast in it with a little bit of sugar and a little bit of water. In a second baking bowl, mix egg with oil and salt, then add to flour form and knead with water to a yeast dough by hand (should be soft like a strudel dough). Cover and let rise for thirty minutes.

For the filling: mix the curd with the sour cream and the powdered sugar (make by hand, not in the food processor! “otherwise it will be soft”). Separate egg yolks and egg whites. Stir egg yolks with vanilla sugar and sugar (mixture as desired, “it can be sweet”) until creamy.

Mix the egg yolk mixture, semolina and lemon zest with the curd cheese mixture (always by hand, not with a machine!), finally fold in the snow carefully.

Roll out the dough into a round shape. From the edge, score the dough in 6 parts to within about 10 cm of the edge. Brush the inner circular part with warm butter, spread a fifth of the curd filling evenly on it and sprinkle with raisins.

Stretch out one of the six corners like strudel dough so that the dough can cover the entire filling. Press smoothly at the edge.

Repeatedly brush a fifth of the curd filling on top. Pull out the opposite tip, place it over the curd filling (press the edges repeatedly until smooth), and brush with warm butter. E

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