| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Ethnic |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Buchwheat Flour |
| 3 1/2 |
oz |
Almonds,ground |
| 4 |
|
Egg Yolks |
| 6 |
oz |
Sugar |
| 2 |
ts |
Baking Powder |
| 4 |
|
Egg Whites |
| 9 |
oz |
Cottage Cheese,pureed |
| 12 |
oz |
Cranberries,canned |
| 15 |
oz |
Heavy Creme |
| 6 |
ts |
Gelatine,ground |
INSTRUCTIONS
1.Cream eggyolks and sugar until foamy, mix in flour,
almonds and baking powder. 2.Beat eggwhites to a stiff
snow and fold in;Fill the mix into a springform and
bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese
and cranberries.Whip the cream until stiff and fold
in. Dissolve gelatine in water as directed on package
than fold into cheese mix. 4.When the crust is cooled,
cut one time diagonal and fill with half of the
cheesemix and spread the rest on top. 5.Cool well
before serving. Translated by Brigitte Sealing,
Cyberealm BBS 315-786-1120 .
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We see a only a glimmering of the plans of God…”