Topfenkuchen -

2 Egg yolks

1 c Butter; softened

1 1/2 c Cottage cheese; sieved

4 Egg yolks

2 ts Lemon rind; grated

1/2 c Sugar

2 tb Flour

4 Egg whites

1/2 c Raisins

1/2 c Almonds; slivered/blanched

11X17" rectangle. Line a baking sheet with the dough and bake it in a moderate oven (350 degrees F>), for about 15 minutes, or until it is about half done. Let it cool. Add the

4 egg yolks and lemon rind to the cottage cheese. Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened. Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling. Sprinkle the cake with the raisins and almonds. Bake in a very slow oven (250 degrees F.) about 45 minutes. Let cool and cut into large squares. Source: Gourmet's Old Vienna Cookbook