Ingredients
- Crust:
- 1/2 cup white sugar
- 1/2 cup butter
- 3/4 cup unwhipped whip cream
- 2 eggs
- 4 cups flour
- 1 1/2 tsp baking powder
- Dash of salt
- Filling
- 2 1/2 cups dry cottage cheese
- 1 tbsp flour
- 3/4 cup white sugar
- 8 eggs
- dash of salt
- 2 cups thick sour cream
- Topping:
- 3 tsp cinnamon
- 9 tbsp white sugar
Preparation
Step 1
Cream together sugar and butter. Add cream and eggs and mix well. Add flour sifted with baking powder and salt. Mix together. Divide dough into quarters and roll out each on a lightly floured board. Fit sections loosely into 4 greased 8-inch pie plates and pat gently. Trim dough around pie edges.
In a large mixing bowl, crumble the cheese with a fork or masher. Add flour, eggs, sugar, salt and cream. Mix together with an electric beater until all ingredients are well blended. Pour filling into crusts with the filling reaching 1/4 inch from the top of the pie plate.
Mix cinnamon and sugar together. Sprinkle mixture on top of each cake.
Bake cakes at 375 degrees for 25 minutes. When top rises and puffs, the cake is ready. Serve warm or cold. Cake also freezes well