For the crust:
1 cup of ground almonds
3 tablespoons of melted butter
For the filling:
30 ounces of cottage cheese
1 cup of sugar
3 tablespoons of all-purpose flour
2 tablespoons of lemon juice
2 tablespoons of grated lemon zest
1/2 teaspoon of vanilla extract
4 eggs (separated)
For the glaze:
3/4 cup of powdered sugar
2 tablespoons of cornstarch
1/2 cup of water
1/4 cup of lemon juice
For the crust:
1 cup of ground almonds
3 tablespoons of melted butter
For the filling:
30 ounces of cottage cheese
1 cup of sugar
3 tablespoons of all-purpose flour
2 tablespoons of lemon juice
2 tablespoons of grated lemon zest
1/2 teaspoon of vanilla extract
4 eggs (separated)
For the glaze:
3/4 cup of powdered sugar
2 tablespoons of cornstarch
1/2 cup of water
1/4 cup of lemon juice
Preheat the oven to moderate temperature (150°F)
Mix the ground almonds and melted butter
Pour into a 23 cm diameter cake pan, pressing gently at the bottom only
Bake for 10 minutes
Increase the oven temperature to (220°F) hot
Prepare the filling: Pass the cottage cheese through a sieve and mix with sugar, flour, lemon juice, lemon zest, and vanilla extract
Beat until smooth
Add three eggs, one at a time, beating well after each addition
Add the remaining egg white and beat again
Set aside the yolk for the glaze
Pour the mixture into the prepared cake pan
Bake in the hot oven for 10 minutes
Reduce the oven temperature to (120°F) slow, and bake for an additional 35 minutes
Release the springform pan sides
Let cool before removing the pan
For the glaze: Mix powdered sugar and cornstarch
Add water and lemon juice, heating while stirring until thickened and translucent
Add a little reserved egg yolk, slightly beaten
Pour into the pan again and cook for a few more minutes
Let cool slightly
Place on top of the cake in dollops and refrigerate until firm
Garnish with lemon slices, if desired
Serve 8 pieces.
