Sernik

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Sernik: Step by Step

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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.

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2. Press the pastry into the base of a 23 cm springform tin and bake at 180°C / 355°F for 18 minutes. Cool.

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

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

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

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

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7. Fold in the raisins if using.

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

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9. Bake at 160°C / 320°F for 60 minutes, until set at the edge with a slight wobble in the centre.

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

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11. Then chill 4 hours before slicing.

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Related guides: Prep, cook and total time · Pan and tin size.

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A Few Pointers

• 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.

Serve It With

Black coffee · Stewed plums · Whipped cream

Leftovers and Storage

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

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.