5,3 pint / 2 ½ l milk
2 ½ tablespoons flour
½ tbsp. rennet (available at the pharmacy)
0,5 pint / 2 ½ dl heavy cream
1 ½ tablespoons sugar
Make a thickening of flour and a little milk, heat the remaining milk to 98,6° F, add batter and rennet. Stir until you got a cheese mass, then leave it till it separates completely.
Sift the cheese mass through a fine cotton kitchen towel and let the cheese rest there for a while. Discard the liquid and cut the cheese in slices and place in bottom of a greased mould.
Whip together eggs, sugar and cream, add almonds and pour over cheese mixture in the mould. Bake at 350° F / 175° C for about 40 minutes, until the cake has solidified and has got a nice golden colour.
Serve warm, but not hot, lukewarm or cold, or re-heated with compote, berries, sugar and whipped cream.