Another wonderful recipe from the Cordon Bleu Cookery School that I attended in London!
Polish Curd Cake is a typical European dessert, not too sweet, but with a subtle delicious flavour.
Polish Curd Cake calls for curd cheese, which is not the same as cream cheese or cheese curds. The curd cheese that I used for this recipe is called Quark and is commonly found in Canada at German grocery stores.
Polish Curd Cake
Print recipe| Serves | 8 |
| Inspiration | Cordon Bleu Cookery |
Ingredients
Pastry
- 1 1/3 Cups all purpose flour
- 1/2 cup butter
- 2 Tsp white sugar
- 1 egg yolk
- 1 Tbsp water
Filling
- 1 cup curd cheese (Quark)
- 1/4 cup butter
- 1/4 cup white sugar
- 1/4 cup currants
- 1 Tbsp mixed finely chopped candied citrus peel (orange, lemon, citron)
Directions
| Grease an 8 or 9 inch spring form pan or tart tin. Preheat the oven to 350 deg F. | |
| Pastry | |
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Cut the butter into the flour using two knives or a pastry cutter, until the mixture is pea side. Mix the water with the egg yolk and stir into the flour butter mixture. Pat into the bottom of the spring form pan (or tart tin). Prick it and chill.  | |
| Filling | |
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Cream the butter and sugar until light. Add the curd cheese and the beaten eggs.  | |
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Then add the currants and candied peel. Fill into the spring form pan (or tart tin)  | |
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Bake for 30 minutes. Cool slightly and run a knife around the edge, before removing the side of the pan (or lifting off the tart tin side).  | |