Curd Cake – with Shortcrust Pastry

A great cake recipe for any occasion:

Knead sugar, flour, salt, butter cut into small pieces and egg with the dough hooks of a hand mixer to form a shortcrust (kneaded dough). Or: Sift the flour onto a baking board, press a hollow in the middle, pour in the egg and mix with a little flour. Spread the butter in pieces evenly on the edge of the flour and then quickly chop it with a wide kitchen knife.

With hands as cold as possible, knead together from the outside in to form a smooth dough! Cover with plastic wrap and rest in the refrigerator for 1 hour. (It is important when preparing kneaded or possibly shortcrust dough that the butter has cooled and that work is done as quickly as possible. Then the dough should rest, and in a cold place! If you do not observe these points – the dough sticks and is difficult to prepare).

Preheat the oven to 200 yc.

Roll out the shortcrust pastry round on a floured baking board and line the bottom and sides of a greased 26 cm ø cake springform pan with it. The best way to do this is to roll the dough over the rolling pin and roll it out again over the cake springform pan. This way, there are no gaps between the base and the edge – and the curd mixture cannot leak out! Cover the base with pulses (this is called “blind baking” in technical jargon). It does not matter which legumes you use. The advantage of blind baking is that the outer layer is already a little bit firm.

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