| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 | pk | Zwieback toast; finely crushed |
| 1/2 | c | Butter; melted |
| 1 | c | Sugar |
| 1 | ts | Cinnamon |
| 4 | Eggs | |
| 1 | c | Sugar |
| 1/8 | ts | Salt |
| 1/2 | Lemon; juice & rind, grated | |
| 1 | c | Whipping cream |
| 1 1/2 | lb | Small curd cottage cheese |
| 1/4 | c | Flour |
INSTRUCTIONS
CRUST FILLING Combine zwieback crumbs, butter, sugar & cinnamon. Spread in bottom & on sides of a well-greased spring-form pan, saving enough to sprinkle on top of cake. Beat eggs well. Add sugar & beat well. Add salt, lemon & rind, whipping cream, cottage cheese & flour, beating well. Pour into crust. Sprinkle with remaining crumb mixture. Bake at 325 for 1 hour. Cool before removing from pan. MRS. J.R. JOHNSON From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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