Rub the butter at room temperature with the sugar and vanilla sugar. Add eggs, one by one and mix well after each one. Gradually add the baking powder with a little lemon juice, lemon peel and flour until it is an easy-to-shape dough that no longer sticks to your hands. Wrap the dough in foil and put it in the fridge for 2 hours. (I left it overnight)
Mix cottage cheese with sugar and vanilla. Add eggs one at a time and mix well. Add sour cream, lemon peel, semolina and raisins and mix until well incorporated.
Divide the dough into 2.
From the first part, spread a thin sheet that you put in the tray lined with baking paper (35/25 cm) and sprinkle a little semolina on it.
Add the filling and level well with a spatula.
Grate on a large grater or break the other part of the dough into small pieces and place it on the entire surface of the cake.
Bake the cake in the preheated oven for 50-60 minutes (toothpick test)
Leave it to cool a bit then powder with powdered sugar