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Bread crumbs and butter well together. Press firmly into bottom and sides of an 8-inch spring form pan and set aside. in a small saucepan, blend 2 tablespoons water and cornstarch; stir in prunes, sugar and grated lemon rind. Cook over moderate heat until thick and smooth, stirring constantly. Cool slightly. Combine cottage cheese (sieved, if desired), ricotta 3/4 cup sugar, flour, salt and vanilla. Beat until smooth and creamy. Beat egg whites stiff, then gradually beat in remaining 1/4 cup sugar until mixture forms stiff peaks but is still moist. Fold whipped cream into cheese mixture and fold in egg whites. Preheat oven to 425 F. Fill prepared pan by spooning a layer of cheese mixture and then a few spoonfuls of prune mixture into pan. Continue in this way until both mixtures are used. Final spoonfuls of prune mixture will make a pretty marbled effect on top of cake. Bake 15 minutes, lower heat to 350 F. and bake 1 hour. Turn off heat and allow cake to cool in oven. |