Saxon Cheese Cake - Sachsischer Kasekuchen (Quarkkuchen) - cooking recipe

Ingredients

1/2 lb strong plain flour
1/2 teaspoon sugar
1/4 ounce fresh yeast
1/4 pint warm milk
1/2 teaspoon salt
1 ounce butter
3 eggs, separated
4 1/2 ounces caster sugar
1 3/4 lbs curd cheese
salt
2 ounces plain flour
2 1/2 ounces butter
3 1/2 ounces raisins
icing sugar

Preparation

For dough - blend together 2 1/2 ounces of flour, sugar, yeast and milk to a thick batter.
Place the batter in a warm place until frothy (about 20 minutes).
Sift the remaining flour and salt and rub in the butter.
Add the flour mixture to the batter and mix well to make a fairly soft dough.
Knead for about 10 minutes.
Place dough in a lightly oiled polythene bag and allow to rise until double in size.
Turn the dough on to a lightly floured surface and knead.
Butter an 81/4 inch loose bottom, deep, spring release tin (approx. 4 pint capacity). Line the tin with the dough.
For the Filling - whisk the egg whites stiffly, gradually adding the sugar.
Sieve the curd cheese and add a little of the whisked egg white to it.
Fold the mixture into the bulk of the egg whites with a pinch of salt, flour (adding a spoonful at a time), egg yolks, melted butter and raisins.
Turn into the tin and bake in the bottom of a preheated, moderate (GM 4 or 350\u00b0F or 180\u00b0C) oven for about 3/4 hour.
Allow to cool, remove from the tin and dust heavily with icing sugar.