1 pkg. Zwieback
1 c. sugar
4 eggs
1 c. cream
1 tsp. cinnamon
1/2 c. melted butter
1/2 lemon, juice and rind
1 1/2 lbs. cottage cheese, dry
1/4 c. grated almonds
1 c. sugar
1/4 c. flour
1/4 tsp. salt

1. Roll Zwieback fine. Mix with 1 cup sugar, cinnamon and melted butter. Set aside 3/4 cup mixture to sprinkle over top of pudding.

2. Butter a round 9 inch pan (springform pan is best). Press Zwieback mixture on bottom and sides of pan.

3. Beat eggs and sugar until light. Stir cream in well. Add cottage cheese. Sift flour over mixture and stir until smooth.

4. Pour into pan. Sprinkle with reserved crumbs and grated almonds.

5. Bake 1 1/2 hours at 325 degrees.