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| | Rita Taule (BTVC62A) |
| 3 Tasse | cottage cheese |
| 1 Tasse | sour cream |
| 1 Tasse | sugar |
| 4 | eggs whole |
| 1/2 | Lemon; grated peel |
| 1/4 Teelöffel | vanilla |
| 1 Tasse | raisins |
| 1/2 Tasse | cornstarch |
| 1 Teelöffel | flour |
| 1 Teelöffel | Baking soda |
| 1/2 Tasse | almonds grated |
| | Muerbeteig |
| 2 Tasse | flour |
| 1/4 x ca. 450 g | butter |
| 1/2 Tasse | sugar |
| 1 | egg |
| | Pinch of salt |
| 1 Teelöffel | baking powder |
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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.
(BTVC62A)
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