CookEat Recipe
Bavarian Cottage Cheese and Currant Cake
Lemon-scented cottage cheese and currants baked on a lightly sweet biscuit base.
Method
Steps
Step 1
For the proposed biscuit base, whisk flour, the measured 40 g dough sugar, baking powder and the dough's quarter teaspoon salt; rub in the measured 80 g cold dough butter.
Step 2
Stir in cold milk just until soft and cohesive, without kneading.
Step 3
Rest the soft dough briefly, then roll or shape to the thickness and form required by the specific dish.
Step 4
Heat oven to 180 °C, grease a 23 cm dish with the separate 10 g butter and line it with the proposed rolled biscuit dough.
Step 5
Mix drained cheese, the separate 55 g melted filling butter, the separate 100 g filling sugar, lemon zest, yolks, currants and the filling's quarter teaspoon salt.
Step 6
Beat whites stiff and fold through; spread over the biscuit base.
Step 7
As an explicit modern completion of the source's omitted bake, cook about 40–45 minutes until base golden and egg-cheese filling fully set. Serve warm or chill promptly below 4 °C for cold service.
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