Cake Ingredients
Dough
1/2 cup of flour
¼ cup of corn starch
¼ cup of boxed flan powder
4 teaspoons of glazed sugar
60 grams of butter
1 egg yoke
Cold water
Filling the cake
375 grams of soft cream cheese
¼ cup natural yogurt
½ cup of sugar
2 eggs
1 teaspoon of vanilla
2 teaspoons of finely grated lemon peel
170 grams of raisins
Lemon Frosting
½ cup of thick cream
2 teaspoons of lemon juice
½ teaspoon of finely grated lemon peel
Preparation of recipe
- Dough: Sift the corn starch, flan powder, and glazed sugar together. Add the butter while you’re mixing using your finger tips until you obtain a sandy mixture. Make a hole in the middle and add the egg yoke with the necessary water to obtain moldable dough. Wrap the dough in plastic and refrigerate for 30 minutes.
- Extend the dough into an oiled mold (2. cm. diameter), pinch the dough with a fork and bake for 10 minutes. Leave aside to cool.
- Filling: Put the cream cheese, yogurt, sugar, eggs, vanilla and lemon peel into the mixing bowl and whip until it creams. Add the raisins, mix again and empty the dough into the baked crust. Lower the temperature of the oven to 180°C and bake for 20-25 min. or until the filling hardens. Turn off the oven and let the cake cool off inside with the door halfway open.
- Lemon Frosting: Place the cream, juice and grated lemon peel in a small pot: let it boil on low flame for 5 minutes or until the mixture thickens. Pour this frosting over the cold Cheese and Raisin Cake and refrigerate until serving.
8 servings
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