👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F). Grease and flour a 26 cm (10 inch) round cake tin or springform pan.

2. 2

   In a large bowl, whisk together the all-purpose flour, 1/2 cup of the granulated sugar, baking powder, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.

3. 3

   In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of granulated sugar until thick and pale. Gently fold the curd cheese and sour cream into the egg yolk mixture. If using, stir in the raisins and vanilla sugar.

4. 4

   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the curd cheese mixture until just combined.

5. 5

   Assemble the cake: Sprinkle about 1/3 of the dry cake mixture onto the bottom of the prepared cake tin. Dot with small pieces of butter. Gently pour or spoon half of the wet curd cheese mixture over the dry layer.

6. 6

   Scatter half of the remaining dry cake mixture over the curd cheese layer, then cover with the rest of the wet mixture. Finally, top with the remaining dry cake mixture and dot with the remaining butter.

7. 7

   Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

8. 8

   Let the cake cool in the tin for about 10-15 minutes before inverting it onto a wire rack to cool completely.