Cherry-Cream Crown Cake (Mrs Bear's Recipe)
I got another one of Mrs Bear's old Recipes here.
It's not my favorite, but it's in the top 2, right up there with "Shoo Fly Cake".
So I'll do my best in translating her recipe card to my Step by Step, with Pics.
Ingredients:
2 packages of Ladyfingers
1- 8 ounce package of softened Cream Cheese
1/2 cup of Sugar
1 pint of Heavy Cream
1 tsp of Vanilla
1- 21 ounce can of Cherry Pie Filling
Directions:
Line the sides of a 9” Spring-form pan tightly with about half of the Ladyfingers, with the rounded sides against the pan.
Beat Cheese with Sugar until creamy; Set aside.
In a large mixing bowl, whip the cream & the Vanilla until stiff.
Gently, but thoroughly fold in cheese mixture until well blended.
Spread a layer of the Mix in the pan, Top with half the remaining lady fingers, laying flat.
Repeat; Spread with the second layer of cheese mixture. Top with the rest of the lady fingers, laying flat.
Then the last "third" of the Cheese Mixture on top.
Cover & chill overnight—24 hours is even better.
Carefully spoon Cherry Pie Filling over cheese mixture layer.
Chill several hours before serving. Remove sides off Pan, and place on a serving plate.
Enjoy!!!
Bear
Lady Fingers all lined up in the Spring Form Pan:
Rotating fillings with Cheese Mixture & Lady fingers laying flat:
Finish filling:
Remove from Fridge & remove Spring Form Pan:
Spoon Cherry Pie filling on top:
Another View:
Bear's First Helping: Yuuuummm!!