Cherry And Cottage Cheese Cake
|Sugar||1⁄2 Cup (8 tbs)|
|Semolina||2⁄3 Cup (10.67 tbs)|
|Cottage cheese||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Grated lemon rind||1 Tablespoon|
|Canned pitted cherries||15 Ounce (1 Can)|
|Whipping cream||2 Cup (32 tbs)|
Separate the egg yolks from the whites.
Cream the butter with the sugar until light and fluffy.
Beat in the egg yolks and then the semolina: Push the cottage cheese through a strainer until smooth and add to the creamed mixture with the baking powder, rum and lemon rind.
Drain the cherries, reserving the can juice.
Stir the cherries into the cottage cheese mixture.
Beat the egg whites until stiff, then fold into the mixture.
Spoon into a greased baking dish and bake in a moderately hot oven (400° F) for 40 minutes.
Whip the cream with 4-5 tablespoons of the reserved cherry juice until stiff.
Allow the cherry cake to cool very slightly before serving, topped with the cream.