Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs; separated |
| ⅓ cup | Sugar |
| 3 tablespoons | Water |
| ⅓ cup | Flour |
| ⅓ cup | Cornstarch |
| 1 teaspoon | Baking powder |
| 3 cartons | (small) sour cream |
| 1 \N | Lemon |
| ⅔ cup | Sugar |
| 2 \N | Eggs; separated |
| 1¼ cup | Heavy cream |
| 2 \N | 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, .