| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 6 | Servings | |
INGREDIENTS
| 2 | Eggs; separated | |
| 1/3 | c | Sugar |
| 3 | tb | Water |
| 1/3 | c | Flour |
| 1/3 | c | Cornstarch |
| 1 | ts | Baking powder |
| 3 | ct | (small) sour cream |
| 1 | Lemon | |
| 2/3 | c | Sugar |
| 2 | Eggs; separated | |
| 1 1/4 | c | Heavy cream |
| 2 | Envelopes unflavored gelatin | |
| 1/2 | c | Cold water |
INSTRUCTIONS
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 1/2 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, http://www.erols.com/hosey.
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