Originally this dish consisted of topfenpalatschinken (Hungarian cheese crêpes) baked in a rich custard. This variation skips the time-consuming process of making blintzes. Double the recipe and bake in a 13-by-9-inch baking pan.

　　

Ingredients

Makes 6 to 8 servings

　　

Batter:

1/2 cup all-purpose flour

　　3 large eggs

　　3/4 cup sour cream

　　1/4 cup orange juice

　　1/4 cup (1/2 stick) unsalted butter or margarine, softened

　　3 tablespoons sugar

　　1 teaspoon vanilla extract

　　1 teaspoon double-acting baking powder

　　1/4 teaspoon salt

　　

Filling:

1 cup (8 ounces) small-curd cottage or ricotta cheese

　　4 ounces cream cheese, softened

　　1 large egg yolk

　　2 tablespoons sugar

　　1/2 teaspoon vanilla extract

　　1/2 teaspoon fresh lemon juice or ground cinnamon (optional)

　　

Step 1

1. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 9-inch square baking pan.

　　

Step 2

2. To make the batter: In a blender, food processor, or large bowl, beat together all the batter ingredients until smooth.

　　

Step 3

3. To make the filling: Combine all the filling ingredients.

　　

Step 4

4. Pour half of the batter into the prepared pan, drop the filling by heaping tablespoonfuls over the batter, then carefully top with the remaining batter (the layers will mix a bit). The loaf can be covered and refrigerated for up to 24 hours. Return to room temperature before baking.

　　

Step 5

5. Bake until puffed and lightly browned, 50 to 60 minutes. Serve warm, accompanied with a fruit sauce or fresh fruit if desired.

　　Reprinted with permission from The World of Jewish Desserts by Gil Marks. © 2000 Simon & Schuster