A cake recipe for all foodies:
Mix the light butter with sugar and eggs, add lemon flavoring and juice of one lemon. Stir in the curd cheese. Prepare a pudding according to the basic recipe (reduced amount of milk!), cool slightly and add to the curd mixture form. Stir vigorously. Spread a thick layer of this curd mixture, which must not taste sweet, on a rolled-out yeast dough.
For the glaze, melt the light butter, add oil, rum, vanilla sugar, sugar, rum flavoring and bitter almond oil and stir heartily with a whisk. Add eggs and continue to whisk. Fold in flour and baking powder last. Spread this sweet icing, which will be quite crispy when baked, on top of the curd mixture mold.
Knead small crumbles from sugar, flour and the melted light butter and spread evenly on the icing. Sprinkle a handful of sugar on top. Bake. Cool. Dust thinly with powdered sugar before serving.
Baking time: 30-35 min. Temperature: 180 degrees -200 degrees
The contrast of sour curd cheese and sweet icing gives the taste of this fine cake. Best eaten fresh – still lukewarm!
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