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Mary Wagner Keller’s Mürber Teig & Käsekuchen
– Short Crust and Cheese Cake

by 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!


Mürberteig (Mellow Dough)

  • ¼ pound butter (margarine)

  • Pinch salt

  • ½ cup sugar

  • 1 egg

  • 2 cups flour

  • 1 teaspoons baking powder

Cream 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 before baking.

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! 

One variation follows:

  • Mürberteig Crust

  • 3 cups cottage cheese

  • 1 cup sour cream

  • 4 eggs

  • 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 dough.

Top with almonds.

Bake at 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]




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