Almond Crust Cheese Cake

For 6-8 people you need

For the crust

8 oz. macaroons
3 oz. butter

For the filling

2 eggs,
2 oz. castor sugar
1 lemon
8 oz. cottage cheese
5 oz. dairy sour cream*
1 oz. flour.
2 oz. currants
2 oz. chopped candied peel

To decorate

angelica crystallised fruits
* or 1/4 pint thick cream plus 2 tablespoon extra lemon juice

  • Remove the rice paper from the macaroons and roll into fine crumbs (or put into a liquidiser),
    add the melted butter,
  • Pat into the base and round the sides of the flan ring or dish and bake for 10 minutes in a
    moderate oven.
  • Meanwhile beat the eggs and sugar until thick with the finely grated lemon rind.
  • Fold in the sieved cottage cheese, sour cream or lightly whipped cream, the lemon juice,
    flour, currants and peel.
  • Spoon into the flan case and bake for about 50 minutes until firm.
  • Allow to cool then remove the flan ring (if using this).
  • Decorate with leaves of angelica and the fruits.

Oven temperature: moderate – 325-350°F. -Gas Mark 3-4
Oven position: centre

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