Cake with a topping of curd cheese & lemon - contributed by Kathy Westburg


  • 1 ½ C. all purpose flour
  • 1 t. baking powder
  • ½ C. unsalted butter
  • 4 T. superfine sugar
  • 1 egg yolks
  • 2 C. curd cheese
  • ½ C. sugar
  • ¼ C all purpose flour
  • grated rind of 1 lemon
  • 4 eggs, separated
  • confectioner’s sugar
Preheat oven to 375º F and make the base.

Sift the flour and baking powder together in a bowl. Blend in the butter, then stir in the sugar. Mix in the yolks to make a soft dough. Grease a 10 inch springform pan and press the dough into it. Chill it for 15 minutes, the bake it for 10 minutes. Set base aside to cool and reduce the oven to 325º F.

Make the topping.

Place the cheese in double cheese cloth or very fine sieve and drain off most of the liquid. Scrape all the cheese into a bowl, then beat in the sugar, flour, lemon rind and eggs yolks. Wisk the whites until they are stiff and then fold them into the mixture. Spread the mixture evenly over the prepared base and bake for 1 and ¼ to 1 and ½ hours until lightly browned.

Cool. Carefully remove the cake from the pan and dust with confectioner’s sugar before serving.

Sernik is featured in The Search for Ivan Goroh

Metric, Celsius, & Gas Mark Equivalencies

Kathy Westburg is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

A Boke of Gode CookeryThe Historical Cookery Page

Sernik © 1998 Kathy Westburg | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence