Double baked Curd Blinis


for 16 pieces blini:

50 g / 1/4 cup butter, soft
30 g / 1/8 cup icing sugar
1 tsp vanilla sugar
3 egg yolks
250 g /1 cup curd cheese
3 egg white
40 g / 1/4 cup sugar
30 g / 1/4 cup raisins, soaked in rum
cests of half a lemon

for the Royal:
1/3 L / 1 1/3 cups milk
1 egg
1 egg yolk
3 tbsp sour cream


Preheat the oven to 180° C.

For the filling: Beat the butter, vanilla sugar, lemon zest and a pinch of salt until fluffy. Then gradually stir in the egg yolks. Stir in the curd cheese. Beat the egg whites with the sugar and a pinch of salt until stiff peaks form. Fold the quark mixture into the egg white mixture: Spread the filling over the blinis, sprinkle with a few raisins and roll into rolls. Cut the rolls in half and place in a buttered baking dish Bake the blinis for about 10 minutes while you mix all the ingredients for the royal. After 10 minutes of baking, pour the royal mixture over the blinis and bake for a further 15-20 minutes. Dust the baked blinis with powdered sugar and serve with vanilla sauce.

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