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Sunday, November 22, 2009

Cake #2

Cottage Cheese Cake

1 1/2 cups cornflakes finely crushed
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter melted
3/4 cup sugar
2 envelopes unflavored geletin
1/4 tsp salt
2 egg yolks beaton
1 6 oz can evaporated milk
t tsp lemon peel grated
24 oz cottage cheese
1 tbsp lemon juice
1 1/2 tsp vanilla
2 egg whites
1/4 cup sugar
1/2 to 1 cup whipped cream

combine cornflakes, 1/4 cup sugar, cinnamon, nutmeg and butter to form crust. reserve 1/3 of mixture. Press remaikning crumbs on bottom of 9 inch square baking pan.

in double boiler combine 3/4 cup sugar, gelatin, and salt. Stir in egg yolks and milk. cook over simmering water, stirring until gelatin dissolves and mixture thickens. remove from heat.

stir lemon peel, cottage cheese, lemon juice, and vanilla into gelatin mixture. chill until partially congealed and custardly.

beat egg whites until soft peaks form gradually add 1/4 cup sugar and and beat until stiff peaks form. fold into gelatin mixture.

fold in whipped creams Pour over cornflake crust. sprinckle with remaining crumbs and chill.

makes 9 -12 servings.

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