German Kuchen by Twin2sTwin

[rottiedogs]

German Kuchen
Submitted by Twin2sTwin on July 16, 2012 at 3:24 am

DESCRIPTION
This recipe is a family favorite

SUMMARY
Yield 0 File under rolls, Yeast

INGREDIENTS
Dough:

1 cake yeast
1 Tablespoon warm water
1 cup salted or sweet butter
3/4 cup sugar
3 large eggs
1 cup sour cream
3 to 3 1/2 cups flour
pinch of salt
1 Tablespoon grated lemon rind

Cheese Filling:

1 1/2 cups cottage cheese
3 or 4 eggs, separated
1/2 teaspoon vanilla extract or 1 teaspoon grated lemon peel
2 Tablespoons flour
1/2 cups sugar

Swabisch topping

1/2 cup ground almonds
1/3 cup sugar
1/3 cup flour
3 Tablespoons lemon juice
4 large egg yolks

4 Large egg whites
2 Tablespoons sugar

INSTRUCTIONS
Dough:

Dissolve the yeast in the water. Cream the butter and sugar, Beat in the eggs and then the sour cream. Blend in the rest of the ingredients. The dough may be refrigerated overnight or for several days. To use, press the dough into 2 lightlybuttered 9 x 13 inch pans. Spread with cheese filling, or fruit and topping of your choice. Let rise at room temperature for 1 to 1 1/2 hours and bake in a 350 oven for about 30 minutes or until done.

Cheese Filling:

Beat the egg whites until stiff and set aside. Combine cottage cheese and egg yolks, vanilla or lemon rind, flour, and sugar. Fold in egg whites gently. Place in a dough lined pan and bake at 375 for 15 minutes, lower temperature to 325 degrees and bake until done- about 20 or 30 minutes.

On the top of the fruit kuchens we enjoy a Swabisch topping

Combine the first 5 ingredients. Beat the egg whites and sugar until stiff. Fold gently into the almond mixture. This is just so good on rhubarb, plums, cherries and apples.

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