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
