Easter cream-cheese cake

  • 1 kg Mazurski Smak quark / full-fat
  • 5 egg yolks
  • 200 g Łaciate extra butter
  • 250 ml Łaciata cream 30% fat
  • 250 g caster sugar
  • 100 g raisins
  • 10 dag almonds, candied orange and lemon zest
  • 50 g dates and figs
  • 1/2 a vanilla pod
Description and Recipe

Mull Mazurski Smak quark through a cheese grinder and additionally through a sieve until its texture is light and fluffy. Halve the vanilla pod lengthways and scrape out the seeds. Blanch the almonds and raisins. Remove the peel from the almonds if needed. Chop the dried fruit. Beat the egg yolks with sugar and vanilla in a bowl. Combine with Łaciata cream 30% fat. Place the dish with the yolk mixture over a pan of gently simmering water. Reduce the heat and simmer until thick stirring all the time. Remove from the heat. Then add soft Łaciate extra butter, ground and sieved Mazurski Smak quark and dried fruit. Stir everything very thoroughly, however, delicately. Transfer the cheese mass to a clean pot (or a similarly-shaped dish) lined with double gauze. Cover with a saucer and additionally press with a weight, e.g. a jar full of water. Leave to rest in a cool place or in the fridge for minimum 8 hours. After this time, remove from the temporary pot mould and transfer to a plate with care. Yuuummmyy