Wednesday, December 14, 2011


I still remember the first time my aunt Uta surprised us with this fabulous and delicious fruit cake.  I must have been 10 years old when the family got together for Grandma’s Birthday.  My aunt unveiled this beauty, whipped some whipped cream and decorated it the last minute before serving it.  Everyone was speechless.  Eyes were rolling in delight and we made sure to leave nothing but crumbs on our plates after the second, third, fourth servingJJJ.  When I put together my recipe book, I made sure to ask her for the recipe and here it is in my version, easy to make and a pleasant surprise for my hubby who doesn’t know me as a baker but had to acknowledge himself, this baby was a keeper!


  1. 4 eggs – egg whites separated from the yolks.
  2. 4 Tbs. of vanilla sugar – added 1 at a time
  3. 4 Tbs. of all purpose white flour – added 1 at a time
  4. 8 oz. of organic cottage cheese
  5. 1 Tbs. of lemon zest
  6. 1.5 oz. of raisin ( usually a  small Del Monte box)
  7. 2 Tbs. of sugar
  8. 1 box of gelatin (Royal- 1.4 oz.- makes 4-1/2 cup serving, follow instructions on the box ).  When you are using fruits like below, make sure you get the raspberry gelatin. If using citrus fruits get the orange gelatin.
  9. fruits: raspberry, strawberry, blueberry, grapes – thin sliced or left whole
  10. 2 cups of heavy cream – whipped with 2 Tbs. of vanilla sugar for decorating or added on individual plates on the side

Separate the egg yolks from the egg white.  Use a mixer on high setting beat the egg whites into thick foam, adding 1 Tbs. of vanilla sugar at a time.
Use a fork to mix the egg yolks with 1 Tbs. of flour at a time.
Mix the whites and yolks mixtures together with the mixer until smooth.
Use a 9.5 in. non stick tart pan and scrub it well with butter on the bottom and especially on the sides.  Pour the mixture in the tart pan evenly and bake it in a 350F preheated oven until golden brown.  To test the tart, insert a needle in the middle and see if any residue is stuck to it when taken out.  If it looks clean, your tart is done.  Let it cool.  You can take the tart out of the non stick pan easily when it’s cold.
In the mean time prepare your gelatin according to the instructions on the box.  Gelatin must be chilled before used.
Prepare your cottage cheese, by whipping it up with the sugar, lemon zest and add the raisins.  Mix everything well together.

When the tart is cold take it out of the baking tart pan and place it on your serving plate.  Now comes the fun part.  Smear the cottage cheese mixture evenly on top of the pie. 
Slice your fruits and create a circular design or be creative and make your own design at your heart’s desire.  Now you can add the gelatin that should be cold/chilled but still workable on top of the fruits.
I personally cover my tart at this point and put it in the fridge to set.  I will whip some heavy cream with the vanilla sugar to have it ready for decorating later or adding it to individual serving plates. 
My aunt makes a fantastic whipped cream design with heavy duty shapes and forms on top of the cake before cutting it. It’s up to you.
EGESZSEGEDRE!                                                              BON APPETITE!

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