Butter for cake pan
Dough:
6 oz Zwieback cookies, crumbed
And mixed with 1 cup sugar,
1 Teaspoon
Ground cinnamon and 1/2 cup
Melted
Butter
Filling:
7 tb Softened butter
4 lg Eggs, separated
1 c Sugar
2 lb Farmer’s cheese
1 ts Vanilla
Grated peel of 1 lemon
2 tb Lemon juice
3 tb Flour
1 ts Baking powder
1/4 c Chopped walnuts
Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of
the crumb dough to sprinkle over the top. Press crumb mixture on
bottom and up sides of form (as much as will stick).
Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together.
Add cheese, vanilla, grated rind and lemon juice, flour and baking
powder. Beat 4 egg whites until peaked. Fold into cheese mixture and
pour on top of dough. Add chopped walnuts to reserved crumb mixture
and sprinkle mixture over the top.
Bake for 1 hour or until set. Turn off heat, open oven door and let
stand for 1 hour or until cooled. Remove rim of spring form pan and
set cake with its cake bottom on serving plate.
Yield: 12 servings
COOKING MONDAY TO FRIDAY SHOW #MF6770
Yields
4 servings