Categories: Cakes, German 
      Yield: 1 servings 
  
  2 1/2 c  Flour; sift on pastry board         2 ts Lemon rind; grated 
    1/2 c  Sugar                             1/2 c  Sugar 
      2    Egg yolks                           2 tb Flour 
      1 c  Butter; softened                    4    Egg whites 
      2 ts Lemon rind; grated                1/2 c  Raisins 
  1 1/2 c  Cottage cheese; sieved            1/2 c  Almonds; slivered/blanched 
      4    Egg yolks                       
  
   Make a well in the center of the flour and put into it the next four 
  ingredients.  Quickly work these ingredients into the flour to make a 
  smooth dough, adding a bit more flour if needed, to facilitate handling. On 
  a floured board, roll out the dough into a 11X17" rectangle. Line a baking 
  sheet with the dough and bake it in a moderate oven (350 degrees F>), for 
  about 15 minutes, or until it is about half done. Let it cool. 
   Add the 4  egg yolks and lemon rind to the cottage cheese. Beat the egg 
  whites until very stiff, gradually adding the sugar, beginning when they 
  have slightly stiffened. Fold the beaten egg whites into the cheese and 
  spread the cooled pastry shell with the cheese filling. Sprinkle the cake 
  with the raisins and almonds. 
   Bake in a very slow oven (250 degrees F.) about 45 minutes. Let cool and 
  cut into large squares. 
   
    Source: Gourmet's Old Vienna Cookbook