Raisin Apricot Quarkcake

Total Time: 13 hrs 15 mins Preparation Time: 12 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 quarts warm water
• 3 cups nonfat dry milk powder
• 1/2 cup buttermilk or 1/2 cup yogurt
• 1/4 rennin tablets (or 3 drops liquid rennet)
• 1/3 cup raisins
• 1/4 cup wine
• 3 eggs, separated
• 6 tablespoons butter, at room temperature
• 1/2 cup sugar
• 3 tablespoons flour
• 1 cup sour cream
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 4 fresh apricots, sliced
• 1 lb phyllo dough
• 1/4 cup butter, melted

Recipe

• 1 the night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water
• 2 stir in buttermilk and rennet
• 3 cover and allow to stand overnight (5 to 10 hours) in a warm place
• 4 drain liquid (called whey) from the curds
• 5 wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible
• 6 chill well
• 7 soak raisins in wine for 30 minutes
• 8 beat egg yolks, butter and sugar together until smooth
• 9 add cheese, flour, and sour cream
• 10 drain raisins and stir into cheese mixture
• 11 in a separate bowl, beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks
• 12 fold cheese mixture into egg whites
• 13 line a springform pan with phyllo, brushing layers with melted butter; trim edges
• 14 spoon filling into pastry
• 15 top with apricot slices
• 16 bake at 350 degrees for 1 1/4 hours
• 17 let cool before serving