Description
I almost never get to put the topping on this cake because as soon as i've turned my back usually half has disappeared. Personally, i like it better this way which is why i don't really complain unless i have company coming. With minor adaptions, this comes from classic kosher cooking.prep. Time is approximate & includes refrigeration.
Ingredients
- Margarine
- Flour
- Baking Powder
- Sugar
- Sour Cream
- Egg Yolk
- Salt
- Eggs
- Cream Cheese
- Vanilla Extract
- Vanilla Instant Pudding Mix
- Cherry Pie Filling
Instructions
- Crust using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas
- Stir in sour cream, egg yolk& salt
- Form into a ball& refrigerate for at least 1 hour
- Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan
- Filling beat egg yolks until light, adding half the sugar
- Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling
- Beat egg whites, gradually adding remaining sugar
- Beat until able to form stiff peaks
- Fold egg white mixture into cheese mixture
- Pour into crust
- Bake in a preheated 350 oven for 45 minutes
- When cool, spread with a can of cherry pie filling
- Refrigerate