For 8-10 portions you need

For coating

1 oz. melted butter 2 oz. biscuits - sweet or semi-sweet

For filling

1 1/2 lb. cottage cheese 1 oz. butter 3 medium-sized eggs 6 oz. castor sugar 4 level tablespoons custard powder squeeze lemon juice

For topping

1/2 pint double cream or evaporated milk 6 glace cherries 32 blanched almonds

  • Brush sides and bottom of tin with butter and coat with coarsely crushed biscuits.
  • Sieve cottage cheese, blend with rest of ingredients until smooth. Spread into the tin, levelling the top.
  • Bake for time and temperature given.
  • Allow to cool in the oven, in an electric oven which holds the heat for a little time, have the door open a little — the cake will not sink if cooked slowly like this but tends to fall if cooled suddenly.
  • When cold top with whipped cream or whipped evaporated milk and groups of 'daisies' made with the glace cherries and toasted blanched almonds.

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