- For the filling
- 150 grams Sugar
- 4 Eggs
- 100 grams Raisins
- 50 grams Butter
- 750 grams Quark
- 125 grams sour Whipping cream
- 1 Lemon (juice and zest)
- 60 grams Cornstarch
- 1 packet Baking powder
- Parchment paper (and dried peas for baking crust)
All ingredients for the dough and quickly knead. Wrap in foil and place in the refrigerator for about 30 min.
Soak raisins in warm water. Roll out the dough and place it in the baking dish. Prick the bottom with a fork several times, cover with baking paper and peas and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
Separate the eggs. Beat egg whites until stiff. In a separate bowl, beat egg yolks with sugar until fluffy. Add cream cheese, sour cream, butter, lemon juice and zest, cornstarch and baking powder. Stir until smooth. Add drained raisins and fold together with the egg whites.
Remove the parchment paper and the peas from the crust and pour in the filling, smooth the surface. Bake on the middle shelf for about 40-50 minutes. Cover the crust with aluminum foil if it will be too dark. Allow to cool.