- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
1 Cake
suggest servings
| Crust | |||
| 1 | cup | rusks | crumbled |
| 3 | tablespoons | butter | melted |
| 3 | tablespoons | sugar | |
| 3/4 | teaspoon | cinnamon | |
| Filling | |||
| 2 | pounds | cottage cheese | |
| 5 | large | eggs | |
| 1/2 | cup | flour, all-purpose | |
| 1 | cup | sugar | |
| 2 | teaspoons | lemon zest | |
| 2 | tablespoons | lemon juice | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | cup | heavy whipping cream | |
| Topping | |||
| 2 | cups | strawberries | |
| 1/4 | cup | cornstarch | |
| 1 | cup | sugar | |
| 1/4 | cup | orange juice | |
| 2 | tablespoons | orange zest | |
| 3 | cups | strawberries | whole |
Combine crust ingredients and press into a 9 inch springform pan and bake 350 for 10 minutes and cool.
For filling: press cheese through sieve into a bowl.
Add eggs one at a time.
Beat in flour and sugar. Stir in rind and juice and vanilla.
Whip cream and fold in. Pour into crust.
Bake 350 1 hour and 10 mins or until set.
Cool and chill. For topping: Blend berries to puree. Add sugar and cornstarch with juice and rind.
Cook thick and clear. Place whole berries over chilled cake.
Pour on warm glaze and chill until set.
| % Daily Value* | |
| Total Fat 47.0g | 73% |
| Saturated Fat 28.0g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 403mg | 134% |
| Sodium 1092mg | 45% |
| Total Carbohydrate 140.0g | 47% |
| Dietary Fiber 1.0g | 5% |
| Sugars 111.0g | |
| Protein 39.0g | 79% |
| Vitamin A | 37% | Vitamin C | 24% | |
| Calcium | 23% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
There’s one Sunday in the year where most people don’t go to church. Not because they don’t feel like it; instead there’s an outside factor. ...
One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.
Add your comment