• 1 1/2 cups of cottage cheese
• 1 1/2 tbsp sifted flour
• 1/4 tsp salt
• 1/4 cup sour cream
• 3 eggs, separated
• 3/4 cup of Beorn's famous honey
• 1 tbsp butter
• 1 tbsp lemon juice
• rind of 1 lemon , grated
• 3/4 cup of wheat germ, divided
• 1/2 chopped nuts

Butter a 9 inch square cake pan. Sprinkle the bottom of the pan with 2 tbsp of wheat germ and 1/2 cup of chopped nuts. Put 1 1/2 cups of cottage cheese through a strainer, discarding the liquid. Mix the strained cottage cheese with the sifted flour, salt, sour cream, well beaten egg yolks, honey, butter, lemon juice, grated lemon, and the balance of the wheat germ. Fold in 3 egg whites, stiffly beaten. Pour in the prepared pan and bake in a preheated 375 degree oven for 30 minutes. Let cool completely, before cutting into squares. Makes 16 individual nut cakes.