Mary Wagner Keller’s
Mürber Teig & Käsekuchen
– Short Crust and Cheese Cake
Rose Mary Keller Hughes,
2 Feb 2011
Comment: Just like others in our DVHH
community, I regard my mother as the best cook
and baker ever!
the butter (margarine) salt and sugar. Add the egg and beat
well. Add the flour mixed with the baking powder.
Knead on a bread board to a supple dough. Rollout. Line
bottom and sides of a greased cake tin. Cool thoroughly
Note: This is "basic" crust that was used for any
variety of topping. I have topped it with plums and then
poured a custard sauce over it. You can cover it with a
cheese topping, or a cheese/fruit topping, etc. Use your
imagination. "Murberteig" which my mother said meant Mellow
Dough; a German dictionary defines Murber as “crumbly.”
Whatever the definition, it is good!
3 cups cottage cheese
1 cup sour cream
1 cup sugar
Grated peel of ½ lemon
¼ teaspoon vanilla
1 cup raisins
½ cup cornstarch
1 teaspoon flour
1 teaspoon baking soda
½ cup grated almonds
Prepare dough and line bottom and sides of
greased cake tin.
Strain cottage cheese, stir in cream. Add
eggs, sugar, lemon peel, vanilla, raisins and cornstarch.
Mix flour and soda and add. Pour over the
Top with almonds.
375° for 1 hour. Cool in a warm place. Do not chill.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr
2 Feb 2011]