Makes 8-10 servings .
This is another version of a cheese kugel which I like to serve on Shavuot or at any other time. It is a simple oven to table light dessert.
½ pound medium egg noodles (See Note)
1 tablespoon Kosher salt
3 tablespoons unsalted butter, melted
1 cup sour cream
1/3 cup sugar
15 ounces unsalted farmer cheese (See Note)
2 large eggs, at room temperature, separated
¼ cup sliced blanched almonds, toasted
Preheat the oven to 350F.
Bring 3 quarts of water to a rolling boil in a medium covered pot. Add 1 tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 3 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well again.
Grease a 9x9x2 oven proof dish with some of the melted butter.
In a large bowl mix very well the remaining butter, sour cream, sugar, farmer cheese and egg yolks.
Add the noodles, and almonds, combine well.
Beat egg whites until stiff and fold into the noodle mixture.
Transfer the mixture to the prepared dish. Smooth the top, dust with cinnamon and bake for 45 minutes.
Egg noodles are easily available. I use the Manischewitz brand, which comes in ¾ pound packages.
I use Friendship unsalted farmer cheese, which comes in 7.5 ounce packages.