Irish Curd Or Cheese Cake
|Flour||6 Ounce (6 Heaped Tablespoon)|
|Butter||3 Ounce (3 Heaped Tablespoon)|
|Water||1 Cup (16 tbs)|
|Sweet curd/Cottage cheese||1⁄2 Pound (2 Cups)|
|Eggs||2 , separated|
|Sugar||2 Ounce (2 Heaped Tablespoon, Vanilla Sugar If Possible)|
|Lemon||1⁄2 , peel grated and juiced|
|Melted butter||1 Tablespoon|
First make the pastry by mixing the fat into the flour, sugar and salt to a firm, pliable dough with a few tablesp. water.
Cool if possible before using.
Make the filling by well mixing the curds with the sugar, soft butter, grated peel and juice of the lemon and the beaten egg yolks.
Beat it well, then add the stiffly beaten egg whites.
Roll out the pastry to fit a flan-tin 7 in.-8 in. across, line the tin with it and paint the bottom with beaten egg (this prevents the bottom pastry becoming heavy).
Put the filling into the pastry case, and, using the rest of the egg, mix it with the topping sugar, melted butter and flour.
Pour this evenly over the top.
Bake in a moderate oven (350Â°F. electric; gas regulo 4) for 35-40 minutes, or until the top is golden brown.
Serve cold, but not chilled, cut into wedges.
A handful of raisins or sultanas were sometimes added to the filling.
It is a matter of taste: I prefer the simpler variety.