Ingredients
Crust:
150 grams Flour
50 grams corn starch
1 teas. baking powder
100 grams butter (softened)
1 egg
zest of 1/2 lemon
Filling:
50 grams butter
170 grams sugar
3 egg yolks
zest from 1/2 lemon
1 teas. vanilla
500 grams of Dry cottage cheese
250 grams of 2% cottage cheese
125 grams raisens
1/8 litre sour cream
3 egg whites
Preparation
Preheat oven to 375 spray sping fold pan with butter cooking spray. Crust: combine all ingredients in bowl and press dough on bottom and sides of a spring fold pan. (2’up sides)The dough will slide down a bit during baking..o.k. Bake for 15 min. until crust is light brown.remove from oven and start on filling. Filling: Combine first 5 ingredients (butter thru to vanilla)and set aside. combine both cottage cheese in a separate bowl and use a braun hand mixer and mix together until smooth.(or a sieve)add the cottage cheese mixture to the butter mixture and then add raisens and sour cream. Beat the egg whites in a separte bowl until thick peaks form and fold whites into filling mixture. Place filling into pan with crust and bake for 50 - 60 min. on 375 until brown and when cake is shaken it will not wobble.
