Quarktorte - Swiss Quarkcheese Torte - cooking recipe

Ingredients

10 inches pastry crust (see shortcrust pastry recipe)
500 g swiss magerquark cheese (0% fat,)
4 eggs (seperated 3 & 1)
2/3 teaspoon baking powder
60 g cornstarch
130 g caster sugar, seperated
1 1/2 teaspoons vanilla extract
2/3 cup milk
the rind of one lemon, finely grated
70 g raisins

Preparation

Method for the pastry:.
Make the pastry as directed in the recipes given above.
Place the pastry in the prepared tart pan and prick with a fork.
Refrigerate while you are preparing the filling.
Method for the filling:.
Preheat the oven to 200\u00b0 C (400\u00b0F).
With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
Sprinkle the raisins evenly over the base of the tart.
Pour the filling into the prepared pastry case.
Bake for 15 minutes at 200\u00b0 C (400\u00b0 F), then reduce the heat to 180\u00b0 C (350\u00b0 F) and continue baking for 30-45 minutes until the filling is set.
Cool in the oven with the door slightly cracked open.
After an hour remove from the oven and let cool completely before serving.