Kuchen de quesillo

Pilar Hernandez’s kuchen de quesillo uses a Panela-cheese adaptation with raisins over its pastry base. A cheese-and-cream filling is lightened with beaten egg whites before baking.

Raisins and the selected teaspoon of lemon zest soak under boiling water. Flour, icing sugar, cold unsalted butter, one yolk and a pinch of salt are processed to a sandy mixture, then ice water is added a spoonful at a time to form the pastry.

A springform tin is buttered and the pastry is spread across its base, then refrigerated. Panela cheese, cream, sugar, four yolks and maize starch are processed into a smooth filling in the same processor bowl.

The five egg whites are beaten with another pinch of salt and folded into the cheese mixture. The drained raisins are spread over the pastry before the filling is poured in.

The kuchen bakes until golden and set, with a clean centre test and a little movement remaining in the middle. If it browns too much, foil covers it while baking continues.