7 tablespoons quick cooking tapioca
3/4 teaspoon salt (divided)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon (divided)
2 cups milk
Pasta Frolla (recipe below)
2 1/2 cups creamed cottage cheese
1 cup granulated sugar
4 eggs, separated
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1/3 cup chopped mixed candied fruits
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 min. Stir well and chill.
Prepare Pasta Frolla, using recipe below.
Reserving 1/3 of the Pasta, 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, 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-inch 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. 12 servings.
Pasta Frolla: Mix and sift 1 1/2 cups sifted flour, 1/4 teaspoon salt and 3/4 teaspoon baking powder.
Cream well 1/3 cup butter. Add 1/3 cup sugar and 1/2 teaspoon grated lemon rind. Add 1 egg; beat well. Gradually stir in sifted dry ingredients; mix well.