Curd Cake with Crumbles

A cake recipe for all foodies:

The recipe is calculated for cake springform pan of 28 cm ø.

Dough:

Beat vanilla sugar, egg yolks, butter and sugar until creamy. Add flour and baking powder little by little and knead everything together to a homogeneous dough. Cover the dough and let it rest for about 30 minutes.

Filling:

Cream butter, sugar and egg yolks. Add curd cheese and lemon zest and beat everything together one more time until creamy. Whip egg whites until very stiff, then gently fold into curd mixture.

Grease the cake springform pan and sprinkle blue almond kernels on the bottom and sides. Now spread about 2/3 of the dough on the cake pan (including the rim). Spread the semolina evenly on the bottom and pour in the curd mixture. Now spread the last third of the dough evenly over the curd mixture like crumbles. Finally, sprinkle a few flaked almonds on top.

Bake: top/bottom heat 70 min at 190 degrees and another 10 min without power.

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