-RITA TAULE (BTVC62A)
3 c Cottage cheese
1 c Sour cream
1 c Sugar
4 Whole eggs
1/2 Lemon; grated peel
1/4 ts Vanilla
1 c Raisins
1/2 c Cornstarch
1 ts Flour
1 ts Baking soda
1/2 c Almonds; grated
MUERBETEIG
2 c Flour
1/4 lb Butter
1/2 c Sugar
1 Egg
Pinch of salt
1 ts Baking powder
Prepare dough and with it line bottom and sides of a
greased cake tin.
Strain cottage cheese; stir in cream. Add sugar,
eggs, grated lemon peel, vanilla, raisins and
cornstarch. Mix flour and baking soda and add. Pour
batter into dough lining, top with grated almonds and
bake in 375F oven for about 1 hour.
When done, cool cake in a warm place. Do not chill.
Mix: all ingredients and, on a bread board, knead to a
supple dough. Roll out and use as instructed in above
recipe. In view of the large butter content of this
dough, it should be thoroughly cooled before baking.
FROM: RITA TAULE (BTVC62A)
