Title: Topfenkuchen Cheesecake - German
Categories: Cheesecake Cake German
Yield: 1 Servings
| 2 1/2 | c | Flour; sift on pastry board |
| 1/2 | c | Sugar |
| 2 | | Egg yolks |
| 1 | c | Butter; softened |
| 2 | ts | Lemon rind; grated |
| 1 1/2 | c | Cottage cheese; sieved |
| 4 | | Egg yolks |
| 2 | ts | Lemon rind; grated |
| 1/2 | c | Sugar |
| 2 | tb | Flour |
| 4 | | Egg whites |
| 1/2 | c | Raisins |
| 1/2 | c | Almonds; slivered/blanched |
Make a well in the center of the flour and put into it the next four
ingredients. Quickly work these ingredients into the flour to make a
smooth dough, adding a bit more flour if needed, to facilitate handling. On
a floured board, roll out the dough into a 11X17" rectangle. Line a baking
sheet with the dough and bake it in a moderate oven (350 degrees F>), for
about 15 minutes, or until it is about half done.
Let it cool. Add the 4 egg yolks and lemon rind to the cottage cheese.
Beat the egg whites until very stiff, gradually adding the sugar, beginning
when they have slightly stiffened. Fold the beaten egg whites into the
cheese and spread the cooled pastry shell with the cheese filling. Sprinkle
the cake with the raisins and almonds. Bake in a very slow oven (250
degrees F.) about 45 minutes. Let cool and cut into large squares.
Gourmet's Old Vienna Cookbook