The ruusiske cake

Ingredients for The ruusiske cake

Instructions for The ruusiske cake

To prepare the The ruusiske cake recipe, please follow these instructions:

Kvarken is stirred into a smooth mass.
The butter is stirred with sugar and eggs stirred in the soft, one at a time. Quark, sour cream and butter mixture together and warmed gently in rø res a thick-bottomed saucepan to just below the boiling point.

The consistency should be smooth and cre meagtig.
The Pan is made in a tub of cold water to stop the heat ningen. Stir in the other ingredients and style blend to cool in the refrigerator.

When the mixture has become thick, heel des the in a large, clean pot lined with a wrung-out piece of cheesecloth.
The drawing canvas is folded over the mass of cheese and a plate of that pressure, if necessary. with something heavy on top.

Style the flowerpot in a bowl in the refrigerator for 24 hours, until all the moisture has run off. Turn it out on a platter and decorate, if desired. with raisins.

Tips:
Pashka lubricated on another cake-Kulitj-and will be thus to delicious and very hearty, food.