Pot Cake without Bottom

Mix butter, sugar and egg yolks. Fold in baking powder, juice of one lemon, semolina and zest and vanilla sauce powder. Pour in curd, fold in the washed and patted dry raisins. Whip the egg whites to egg whites and fold into the batter as well. Pour into a lightly greased cake springform pan (diameter 26 cm), bake at 150ø C to 175 degrees for about 90 min. Cool in the form.

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