---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Cakes
       Yield: 1 servings
   2 1/2 c  Flour; sift on pastry board
     1/2 c  Sugar
       2    Egg yolks
       1 c  Butter; softened
       2 ts Lemon rind; grated
   1 1/2 c  Cottage cheese; sieved
       4    Egg yolks
       2 ts Lemon rind; grated
     1/2 c  Sugar
       2 tb Flour
       4    Egg whites
     1/2 c  Raisins
     1/2 c  Almonds; slivered/blanched
   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. Gourmet’s Old Vienna Cookbook