Base: (mix the flour and butter, so they become homogene, and then add the dry ingredients and then the liquids, leave it in the fridge for 15 minutes (wrapped), then roll out to a 200*300 mm size. Spray the 200*300 mm sized pan with vegetable oil and put a hint of flour over, make sure that the flour covers the bottom and about 1 inch on the side. place the base into the pan and make some holes on it with a fork. Place it in the pre-heated oven for 10 minutes (no longer) on 170 celsius. When the 10 minutes is over take it out and then comes the filling.

180 g flour (I use the Shipton Mill, organic white)

100 g butter (cold/cut into pieces)

8 g baking powder

8 g vanilla sugar

1 whole egg

80 g sugar

1 tablespoon of sour cream

Filling: mix the yolks with the sugar, to make it smooth, add the curd cheese (crumble them with a fork before adding), add the sour cream and the raisin (I usually pour hot water and have it soaked for a good 5 minutes and then pour the water off and use the soaked raisins), lemon juice (or some lemon peel, shredded). Mix all these together and add the egg whites, that you have beaten. Nicely mix the two mixture together, make sure that you are not breaking the egg white too much. Pour it over the top of the base and place back into the oven for another 20 minutes. When the time is up, take it out and here comes the meringue on the top.

500 g curd cheese

3 egg yolk

150 g sugar

50 g raisin

100 ml sour cream

tiny bit of lemon juice/lemon peel shredded

3 egg whites beaten

Meringue: beat the egg whites with the sugar and pour it over the top of the cake. If you are more talented you can use cake decorator and make small towers next to each other. Place the cake back into the oven for about 10 minutes, you will see when the top starts to turn orange colour. Take it out and let it cool down. Use a watered knife when slicing.

4 egg whites

100 g powdered sugar