Cheese kuchen

Yield: 1 Servings

Measure Ingredient
4 cups Flour
½ cup Margarine melted
1 teaspoon Salt
½ cup Sugar
3 larges Eggs
½ cup Sour cream or yogurt
2 tablespoons Traditional yeast dissolved; (I use fast rise) in
½ cup Warm water and
½ cup Warm milk and
1 tablespoon Sugar
1 pounds Dry cottage cheese
1 large Egg
Salt
3 tablespoons Sugar
2 tablespoons Cream of wheat
1 tablespoon Sour cream
1 teaspoon Vanilla

CHEESE FILLING

Put flour in bowl and make a well, add salt ,sugar, eggs, sour cream ,dissolved yeasd and last melted margarine. Mix well with hands and start to kneed a bout 10 minutes until you have a nice dough .Let rise until double a bout 1½ to 2 hours. Punch down kneed for 2 minutes. Devide into 2 balls (dough may made night before and refrigerated) Cheese filling:

Process until smooth

Roll one ball of dough out to fit into a large tart pan with removable bottom. Grease pan real well. Add cheese mix and make lattice top with doughfrom the other ball Brush dough and cheese with eggwash . Let rise in very low oven until double Bake in 350 f till golden brown. (if you have to much dough make a nother cake) moshe@...

Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@...> on May 29, 1998

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