Mix tapioca, 1/4 teaspoon salt, 1 tablespoon sugar and 1/4 teaspoon cinnamon
in saucepan. Gradually stir in milk. Cook to full rolling boil, about 6 to 8
minutes, stirring constantly.
Remove from heat and let cool 15 minutes.
Stir well and chill.
Prepare Pasta Frolla. Mix and sift sifted flour, salt and baking powder.
Cream the butter well. Add sugar and lemon
rind. Add egg; beat well. Gradually stir in sifted dry ingredients; mix well.
Reserving 1/3 of the Pasta Frolla, line 9-inch spring-form pan with remaining
two-thirds. With fingers press Pasta evenly over bottom and up sides of pan
to within 1/2 inch of the top.
Bake in hot oven, 400 degrees F, for 18 minutes.
Beat cottage cheese with rotary beater until almost smooth. Add sugar and
egg yolks one at a time, beating well after each addition. Add remaining 1/2
teaspoon salt, 1/4 teaspoon cinnamon, and grated lemon rind and juice.
Gradually add chilled tapioca mixture, beating well until blended. Fold
in candied fruits.
Beat egg whites until stiff but not dry. Fold into cheese mixture. Pour
into Pasta lined springform pan.
Roll out reserved Pasta on floured board to a 6 x 10-inch rectangle. Cut
into six 10-inch long strips. Carefully lift from board with spatula and lay
3 strips 1 1/2-inches apart on top of cake and cross with 3 remaining strips.
Fold edges of strips over outside crust to seal.
Bake in moderate oven, 350 degrees F, for 1 hour 20 minutes. Turn off heat
and cool cake in oven with door partly open for 1 hour.
Chill before serving.
Posted by Olga at Recipe Goldmine 3/29/02 9:07:42 am.