Cream cheese cake

Yield: 6 Servings

Measure Ingredient
2 Eggs; separated
⅓ cup Sugar
3 tablespoons Water
⅓ cup Flour
⅓ cup Cornstarch
1 teaspoon Baking powder
3 cartons (small) sour cream
1 Lemon
⅔ cup Sugar
2 Eggs; separated
1¼ cup Heavy cream
2 Envelopes unflavored gelatin
½ cup Cold water

DOUGH

FILLING

DOUGH: Stir egg yolks, sugar & water until foamy. Whip egg whites & add to sifted flour, cornstarch & baking powder; mix well. Pour into bottom of spring form pan & bake at 350 for 15-20 minutes. FILLING: Stir sour cream until foamy; add juice & grated peel of 1 lemon. Stir in sugar & egg yolks.

Beat egg whites stiff & whip cream. Fold into sour cream mixture. Dissolve gelatin in ½ cup cold water & add to filling mixture. Place filling over cooled cake & refrigerate until firm.

FRAU FRITZ (RUT) WEGNER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

Similar recipes