Curd cake with lemon

The lemon curd cake has a joyful citrus flavor. When you taste the ready-made lemon cake, a slight bitterness flares up in its sweet slice, washed off by the main sourish cheese-curd note. Tasty. After standing, it acquires new properties: the barely visible friability disappears and its structure resembles smoothness - cheese, and taste - cheesecake.

It is good both hot and chilled. Try it differently!

Cooking time 1 hour 20 minutes

Separate the yolks from the whites. Cover the whites and place in a cool place. Combine softened butter, sugar and a pinch of salt. Rub until the sugar and salt crystals are half-dissolved. Add the first yolk to the butter, mix until smooth. Do the same with the second, and then, with the third yolk.

Cut the lemon with the peel into cubes and chop in a blender. Or - grate the zest and squeeze the juice.

Combine mashed butter, sugar, salt and yolks with lemon mass.

Add baking powder, flour and cottage cheese. Mix.

Beat the cooled egg whites and gently pour into the dough. Stir well to form a thick, viscous dough.

Grease the form with butter, sprinkle with breadcrumbs. Put the dough into a mold, gently level the surface of the future cake.

Choose a tall baking dish, the cake will grow in the oven, so it should take up about 3/4 of the pan's volume when raw.

Preheat the oven to 180 degrees C and bake the cake for about an hour.

The readiness of the cake can be determined by the appearance of:

1.characteristic citrus aroma and baking aroma;

2. Formed golden crust. There should be no lumps of raw dough on the wooden skewer that was immersed in the cake.

Try to open and close the oven carefully and as rarely as possible so that the baked goods do not settle.

Carefully remove the finished cake from the oven and leave it in the mold, let it cool slightly (at room temperature). In this way, you will secure the already achieved splendor and height of the cheesecake. Try not to disturb the hot cupcake, otherwise it will get offended and sag heavily.

As soon as the cake has cooled slightly, carefully turn it over onto a dish and garnish with scarlet pomegranate seeds.

Cupcake has a joyful citrus aroma. When you taste the ready-made lemon cake, a slight bitterness flares up in its sweet slice, washed off by the main sourish cheese-curd note. Yummy.

After standing, it acquires new properties: the barely visible friability disappears and its structure resembles smoothness - cheese, and taste - cheesecake. It is good both hot and chilled. Try it differently!

Bon appetit!