Cream cheese cake
6 Servings
Ingredients
Quantity | 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 |
Directions
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, .