Viennese Pot Pie

For the Viennese pot pie, cream the butter with sugar until it becomes white and fluffy. Separate the eggs.

Gradually add the egg yolks to the butter and sugar mixture, beating again until a fluffy mixture is formed.

Add vanilla pulp, lemon zest, and almond oil if desired. Beat egg whites with a pinch of salt until stiff.

Gradually add the curd to the butter-sugar mixture, alternating with the semolina, and mix slowly.

Add the raisins. Finally, fold in the beaten egg whites. Pour the cake mixture into a 28 cm round cake pan.

Bake at 160 degrees hot air for 60-75 minutes. Toothpick test. If nothing sticks to the toothpick, turn off the oven and let the cake rest in it for 15 minutes.

Only then remove from the oven. Don’t be alarmed, the cake always collapses after that.

Finally, cover the cooled Viennese pot cake with chocolate icing.

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