3 1/2 oz Buchwheat Flour
3 1/2 oz Almonds; ground
4 Egg yolks
6 oz Sugar
2 ts Baking powder
4 Egg whites
9 oz Cottage cheese; pureed
12 oz Cranberries; canned
15 oz Heavy creme
6 ts Gelatin; ground
Cream eggyolks and sugar until foamy, mix in flour, almonds and
baking powder.
Beat eggwhites to a stiff snow and fold in; Fill the mix into a
springform and bake at 225 C for 10- 15 minutes.
Mix cottage cheese and cranberries. Whip the cream until stiff and
fold in. Dissolve gelatin in water as directed on package than fold
into cheese mix.
When the crust is cooled, cut one time diagonal and fill with half
of the cheese mix and spread the rest on top.
Cool well before serving.
Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120.
