SAXON CHEESE CAKE - SACHSISCHER KASEKUCHEN (QUARKKUCHEN)

Steps:

• 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°F or 180°C) oven for about 3/4 hour.
• Allow to cool, remove from the tin and dust heavily with icing sugar.