• 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) —


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