Recipe for Cottage Cheese Cake
- 4 oz (110g) Plain Flour
- Bare 1/4 teaspoon salt
- 2 oz. softened butter
- 1 egg yolk
- 1 oz (25 g) castor sugar
- 1 teaspoon water ( no more )
- 2 oz (50g) Sultanas
- 4 oz (110g) Cottage Cheese
- 1 egg (separated)
- 2 oz (50g) Castor Sugar
- 1 level tablespoon cornflour
- Grated rind and juice of 1 small lemon
- 3 tablespoons thick cream (or evaporated milk)
1. Start with the flan case. Place flour and salt in a bowl, make a well in centre.
2. Add butter, egg yolk, sugar and water.
3. Work these together with a fork, drawing in flour gradually. Finish combining these ingredients with finger tips. Leave 15 minutes to relax.
4. Roll out on floured board to 9 inches diameter.
5. Fit into an ungreased 7 inch flan ring placed on a lightly greased tray. Roll off surplis pastry with rolling pin.
6. Prick base well with a fork. Cut a round of greaseproof paper approx. 9 inches (23 cm) in diameter, grease lightly, fit into case, greased side down and weight with dried peas or beans.
7. Bake at Gas 6(400F/200C) for 15 minutes until set, but only very lightly baked. Renive from oven and remove beans and paper. Reduce oven to Gas 3(325F/170C).
8. For the filling, sprinkle sultanas on base of hot flan.
9. Mix together cheese, egg yolk, sugar, cornflour, lemon rind and juice and cream.
10.Whisk egg white until firm but not dry, and fold in.
12.Bake on centre shelf of oven, Gas 3(325F/170C) for approximately 40-45 minutes until set. It should not be allowed to get too brown.
13.Turn off oven, if electric open door also 1 to 2 inches. Leave flan in oven a further 15 minutes.
14.Cool on wire tray, removing ring.
Serve cold, first sifting on a little icing sugar
