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LOCATION: Recipes >> German >> Topfenkuchen

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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&gt,), 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.


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