- This cake is based on Another Cheesecake.
- However I baked this without the biscuit base but you can add one if you prefer.
- A separate lemon sauce was made and poured over each portion when serving.
Ingredients – Cake
- Around 450g of twaróg or yoghurt cheese (or cream cheese)
- 3 eggs separated
- 80g of caster sugar
- Grated rind from 2 lemons (juice used in the sauce)
- 2 tablespoons of custard powder
Method – Cake
- Pre-heat the oven to GM 3 – 160ºC.
- Use a 19cm, 20cm or 21cm tin loose bottomed or spring form tin.
- Place a cake liner in the tin.
- Whisk the egg yolks and the sugar till they are pale and fluffy.
- Lightly whisk in the twaróg or yoghurt cheese and the custard powder till it is all well combined.
- Whisk the egg whites until they are stiff and then fold them into the mixture with a metal spoon.
- Pour the mixture into the tin.
- Bake in the oven for 50 minutes.
- When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
- Take out the cake to cool.
- Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
- I think this cake is best made the day before you want to serve it – so it is well cooled and set.
Ingredients – Lemon Sauce
- Juice from 3 lemons
- Grated rind from 1 lemon
- 15g granulated sugar
- Potato or corn flour
Method – Lemon Sauce
- In a small saucepan mix the juice from 2 lemons, lemon rind and sugar.
- Heat gently till the sugar is dissolved.
- In a small dish mix the potato or corn flour with the juice of 1 lemon.
- With the pan still on the hob add the potato or corn flour mixture.
- Stir gently until the sauce has thickened.
- Leave to cool before serving.
- Pour the sauce over each portion of cake.
Tea plates by Elizabethan – Carnaby from the 1960s.