Yeast Cheese Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
1/2 cup: Margarine,
1 cup: Sugar,
1 1/2 cup: Water,
3: Eggs,
1: Lemon, rind from
1 kilo: Flour,
1 package: "Shimrit" yeast or,
FILLING
-equivalent,
6 package: 1/2% fat white cheese, I guess you could use cream cheese
3: Eggs,
6 tbsp: Corn starch,
1 1/2 cup: Sugar,
6 package: Vanilla sugar,
Directions:
From: aring@shani.net
Date: Fri, 26 Jul 96 21:48:13 PDT
This recipe is a lot of work, and takes a lot of time, but dont stop
reading now...it is really good!
Drain the cheese in a towel hung over the sink for 3-4 hours. Take the
remaining cheese ball and mix with the rest of the ingredients and
refrigerate.
Dough: Mix 1 T sugar with the water and yeast and let foam. Add margarine
sugar and eggs. Add the rest and mix well. It makes a sticky dough.
Roll out the entire dough into one very large rectangle on a well floured
surface. Smear with 1 1/2 cups of margarine, folding like a business
letter and then folding the outside ends in thirds to the middle.
Refrigerate for several hours.
Divide the dough into 6 balls. Roll out into a 81/2 x 11 rectanle. Put
cheese in row down the center. Cut slits on the diagonal from the outer
edge of the dough to just before the cheese and cover into a "mock braid"
not overlapping the two sides by a lot (barely overlap so the piece you
receive to eat isnt too doughy!). Bake until golden brown. Boil 1 cup of
sugar with 1/2 cup of water and pour syrup over hot loaves. Freezes well
also!
JEWISH-FOOD digest 283
From the Jewish Food recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Date: Fri, 26 Jul 96 21:48:13 PDT
This recipe is a lot of work, and takes a lot of time, but dont stop
reading now...it is really good!
Drain the cheese in a towel hung over the sink for 3-4 hours. Take the
remaining cheese ball and mix with the rest of the ingredients and
refrigerate.
Dough: Mix 1 T sugar with the water and yeast and let foam. Add margarine
sugar and eggs. Add the rest and mix well. It makes a sticky dough.
Roll out the entire dough into one very large rectangle on a well floured
surface. Smear with 1 1/2 cups of margarine, folding like a business
letter and then folding the outside ends in thirds to the middle.
Refrigerate for several hours.
Divide the dough into 6 balls. Roll out into a 81/2 x 11 rectanle. Put
cheese in row down the center. Cut slits on the diagonal from the outer
edge of the dough to just before the cheese and cover into a "mock braid"
not overlapping the two sides by a lot (barely overlap so the piece you
receive to eat isnt too doughy!). Bake until golden brown. Boil 1 cup of
sugar with 1/2 cup of water and pour syrup over hot loaves. Freezes well
also!
JEWISH-FOOD digest 283
From the Jewish Food recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Dessert