Curd Cake with Lemon - Ostkaka med citron

CURD CAKE WITH LEMON

Ostkaka med citron

Serves 5

0.3 cup oats

0.2 cup wholemeal flour

(graham flour in Sweden)

2½ tablespoons liquid margarine

1 tablespoon cane sugar

For the curd:

3½ gelatin sheets

or corresponding amount of

gelatin powder

1 lemon

5.3 oz kesella (Swedish dairy

product, see info in the blog)

½ cup low-fat yogurt, unflavored

1 tablespoon cane sugar

1 egg

Preheat oven to 392F.

Mix oats, flour, fat and cane sugar. Pour in a springform pan, diameter approx 9 inches and even out to a smooth layer. Bake for 10 minutes.

Soak the gelatin and grate the zest off the lemon. Mix Kesella, yogurt, cane sugar and 1 teaspoon of the lemon zest. Add egg yolk and beat the egg white until stiff. Melt the gelatin over low heat and stir the gelatin mixture in the cheese batter. Last, gently add the egg white foam. 

Pour the batter in the springform pan and cover with plastic foil. Leave in the fridge for 1 to 2 hours and decorate with lemon slices.

Enjoy!

Bella