Sernik

Method

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1. Rub the cold butter into the flour and icing sugar, then bind with the egg yolk and water. Chill 30 minutes.

   Mark done

2. Press the pastry into the base of a 23 cm springform tin and bake at 180C for 18 minutes. Cool.

   Mark done Start 18 min timer

3. Press the twaróg through a sieve twice, or grind it, until completely smooth.

   Mark done

4. Beat the softened butter with the caster sugar until pale, then beat in the egg yolks one at a time.

   Mark done

5. Beat in the sieved cheese, cornflour, vanilla, lemon zest and salt.

   Mark done

6. Whisk the egg whites to soft peaks and fold them in gently in three additions.

   Mark done

7. Fold in the raisins if using.

   Mark done

8. Pour onto the cooled base and level the top.

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9. Bake at 160C for 60 minutes, until set at the edge with a slight wobble in the centre.

   Mark done Start 60 min timer

10. Turn the oven off, prop the door ajar and leave the cake inside for 1 hour.

    Mark done Start 1 hr timer

11. Then chill 4 hours before slicing.

    Mark done

Chef’s Tips

• Sieve the twaróg twice.
• Low oven, and cool it in the oven with the door ajar.
• Four hours in the fridge before it will slice cleanly.

Pairing Suggestions

• Black coffee
• Stewed plums
• Whipped cream

Storage & Reheating

Keeps 4 days refrigerated and is better on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.