How to cook
Soak the raisins in rum. Put the processed cheese to melt in a water bath and add the whipped cottage cheese to it.
While continuously whipping, gradually add the sugar and the eggs one at a time, beating well after each until fully absorbed. Melt the butter, allow it to cool and add it to the mixture. Then add the sifted flour and corn flour and finally the cream.
Beat the mixture continuously until you get a smooth and fluffy consistency. Flavor with vanilla and grated lemon rind, while stirring with a wooden spoon. Dry the raisins a bit and roll them in a little flour. Mix them into the dough and pour the mixture into a buttered and lightly floured form with a diameter of 7″ (18 cm).
Place the Manhattan cake to bake in a preheated oven at 320°F (160 °C) for about 1 hour. Allow it to cool in a switched off oven for another 2 hours.
Let the ready Manhattan cake cool in the refrigerator. Serve this cake cold and cut into pieces.