Sernik Krakowski

Ingredients

• 500 g Twarog
• 50 g Butter
• 90 g Sugar
• 2 pcs Egg
• 1 tsp Vanilla Extract
• 1 pcs Lemon
• 20 g Potato Starch
• 40 g Raisins
• 60 g Sour Cream

Method

1. Grease a small baking dish with {butter} so the {twarog} custard releases cleanly, then line the base with parchment if you like a neater slice.
2. In a bowl, beat softened {butter} with {sugar} until pale and fluffy. Beat in {egg} one at a time, then add {vanilla_extract}, finely grated zest from {lemon}, a small squeeze of its juice, and a pinch of salt. Beat in {twarog}, {potato_starch}, and {sour_cream} just until smooth, then fold in {raisins} if using.
3. Scrape the batter into the prepared dish and bake on the center rack at moderate heat until the edges are set, the center still has a slight wobble, and the top is lightly golden and fragrant.
4. Turn the oven off, crack the door, and let the baked sernik rest so it cools gradually and resists cracking, then cool fully before unmolding.
5. Slice and serve the sernik slightly cool, with a little extra grated {lemon} zest over the top for a fresh, bright finish.