Happy Woman’s Day !!
Did you know: Estonia has considerably more women than men – for every 100 females, there are 84 men; only the Northern Mariana Islands have a smaller percentage of men.
This cake is my husband signature cake. This time he added cashews. Nuts made this cake even better: added structure and crispness. But you can make them as original, without nuts.
Semolina and Quark Cake
A delicious sweet cake
- 80 g cold butter
- 160 g flour
- 65 g icing sugar
- 1 egg yolk
- little bit salt and cold water ( if needed)
- 65 g semolina
- 400 ml of milk
- 300 g quark. Look at for recipe.
- 3 eggs + egg white
- 60 g sugar, NB! taste
- vanilla and grated lemon zest
- Sift the flour and sugar into a large bowl, add the butter, sliced into small cubes, and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt, then add 2-3 tbsp water, egg yolk and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill 1 hour in the refrigerator.
- place the rested dough on a lightly floured surface. Roll out the pastry. Set the flan tin on the baking sheet. Press the dough into the corners of the tin using your fingers, don’t trim off the edges. Heat oven to 180C. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 -20 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
- For filling. Cook semolina porridge: bring milk to boil, Add semolina slowly to the boiling milk, stirring constantly. Simmer for 4-5 minutes on low heat. Season with sugar and salt. Remove the pot from the heat and let cool. Mix in eggs, sugar and quark. Season.
- Pour filling on to bottom and bake at 150 C for 60 minutes.