CURD CREAM CHEESE PIE (Hungarian cheese cake)

4 ounces of margarine 115 gr
5 ounces flour 140 gr
1 yoke of egg
1 tea spoon rhum
1 table spoon cream

filling:
2 egg whites
1 egg yoke
8 to 10 ounces of curd (thick sour cream) 225 to 280 gr
4 table spoon icing sugar
a little vanilla sugar
1 table spoon flour
2 table spoons jam
2 table spoons sultanas

make the pastry from margarine, flour, egg yoke and cream.
work all these ingredients together as quickly as possible,
so that the margarine does not melt from the heat of your hands.
divide this pastry into 2 parts. and put it aside in a cool place to rest for half an hour.
then roll out 1 half of pastry as big as your baking tin.
grease the tin and place the pastry in it.
pre-heat the oven for 10 minutes. regular 8.
bake it for 8 minutes to a light golden color.
let the pastry cool and when quite cold spread jam on it.

beat the curd to make it creamy.
add 2 table spoons of sugar and the sultanas.
put this aside and beat the egg whites until stiff.
add the rest of the sugar and the egg yoke.
go on beating the mixture for a little while.
fold half on this mixture into the curd.
the curd should now be spread evenly on top of the jam in your pastry tin.
to the other half of the egg mixture, add the flour. folding it in gently.
this should now be poured evenly on top of the curd in the baking tin.
roll out the rest of the pastry and place it on top. prick it all over with a fork.
pre-heat the oven for 10 minutes (regular 8) and then bake the pie for 30 minutes.
when done, sprinkle top with icing sugar and let it cool before cutting it.