Lemon Cottage Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A recipe from The Complete Cottage Cheese Recipe Book published in the 1930's Ingredients:
1/4 cup unsalted butter, plus additional butter for the baking pan |
bread crumbs for the baking pan |
3/4 cup sugar |
4 eggs, separated |
grated zest of 1 lemon |
1 tbsp. lemon juice |
2 cups cottage cheese |
3/4 cups cake flour |
1/2 cup heavy cream |
pinch of salt |
dash of cream of tartar |
Directions:
1. Preheat oven to 325ºF.
2. Butter a 2 or 3 inch deep baking pan, and dust with bread crumbs
3. Cream the butter. Gradually add the sugar and continue beating until light. Add the egg yolks one at a time, beating after each addition. Add the grated rind and the lemon juice and mix well.
4. In a separate bowl, add the cottage cheese to the flour and stir in the cream. Combine well.
5. Add the cheese mixture to the butter mixture and stir thoroughly.
6. Using a clean bowl, and beaters, beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until the egg whites are stiff but not dry. Fold into the cheese batter.
7. Pour the batter into the prepared pan, and bake for about 1 1/2 hours or until the cake feels firm to the touch. Cool in the oven with the door ajar.
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