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Cottage Cheese Kuchen

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  Creamed cottage cheese 12 Ounce
  Eggs 3 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Mace 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
  Flour 2 Tablespoon
  Cream/Top milk 1⁄4 Cup (4 tbs)
  Sultana raisins 1⁄2 Cup (8 tbs), plumped (White Colored)

It is practical to make the entire recipe as given and then use 1/2 the dough to bake 1 cottage cheese kuchen and bake a second type of cake or rolls from the other half of the dough.
After Rich Roll Dough has risen until double in bulk, turn out on lightly floured board and divide into 2 portions.
Round up and cover with bowls and let rest on board 10 minutes.
Roll out one portion into a rectangular shape and fit snugly over the bottom and up the sides of a 11 x 7 x 11/2-inch pan.
Prick well with a fork, cover, and let stand in a warm place (86° F.) for 15 to 20 minutes.
Meanwhile prepare filling for kuchen as follows: Press cheese through fine strainer.
Add beaten egg yolks and remaining ingredients, except egg whites.
Stir to mix thoroughly.
Fold in stiffly beaten egg whites.
Pour into prepared dough and bake in a moderate oven (350° F.) for 45 minutes.
Cut while still slightly warm into rectangular pieces.

Recipe Summary

Side Dish

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Cottage Cheese Kuchen Recipe