Topfenkuchen (Pot Cakes)

Ingredients:

350g flour, sifted onto a pastry board
100g sugar
2 egg yolks
200g butter, softened
2 tsp freshly-grated lemon zest
300g cottage cheese, sieved
4 eggs, separated
2 tsp freshly-grated lemon zest
100g sugar
2 tbsp flour
75g slivered almonds

Method:

Form a well in the centre of the flour and add the sugar, egg yolks, butter and lemon zest. Best with a fork to combine the quickly work into the flour to form a smooth dough. Add a little flour if the mix is too sticky then form into a ball, transfer to a lightly-floured work surface and roll out to a rectangle about 28 x 42cm in size. Carefully lift the pastry up and use to line a baking try. Transfer to an oven pre-heated to 170°C and bake for 15 minutes, or until half done (reduce the oven to 120°C). Remove from the oven and set aside to cool.

Meanwhile combine the 4 egg yolks and the remaining lemon zest with the cottage cheese. Beat until smooth, then add the egg whites to a clean and dry bowl and beat until very stiff. When the egg whites have begun to stiffen gradually add the sugar, continuing until the sugar has all been incorporated and the egg whites are stiff. Fold the egg whites into the cottage cheese mix then spread the mixture over the cooled pastry. Sprinkle the almonds over the top then return to the oven and bake slowly for about 45 minutes. Remove from the oven, allow to cool, then cut into large squares before serving.