 |
 |
| Cherries & Pudding Cake |
 |
|
 |
| Beat egg whites until peaks form, add sugar and beat until peaks stand dry. Beat yolks with vanilla until lemon colored. Fold in slowly with a whisk to eggwhites, sift the flour and baking powder and fold in until all is combined into a smooth batter. Bake in a greased cake pan ( preferably the spring kind or ungreased teflon cake pan ) at 160C until golden and the center springs back. Turn down the oven to 150C until top of cake starts to wrinkle. Prepare Vanilla Pudding Recipe. Let cool. Let cake cool and remove from cake pan onto cake plate. Drain the cherries well, saving the juice in a cup. Cut cake in half and wet the bottom half slightly with cherry juice by using a tablespoon. Do NOT wet so that the cake becomes soggy. Spread 1/2 of the pudding over the bottom half of the dampened cake. Place top half over the filled middle. Center well and wet the top half the same way as the bottom. Spread the remaining half of vanilla pudding on top of cake. Frost sides of cake with whipped cream. Top the cake with as many cherries that will fit. Be sure that they are drained well and no visable juice is left on them. |
| 6 eggs ( separated ) 1 t vanilla 1 C sugar 1 C flour 1 1/2 t baking powder 1 jar pitted cherries in juice Whipped cream 1 Vanilla Pudding Recipe |