YELLOW CREAM FILLING:

1 c. sugar (heaping)
6 egg yolks
1 c. flour or 1/2 c. cornstarch
1 qt. milk (room temp.)
1 tsp. lemon extract

Combine and cook in double boiler, stir constantly until thickened.

CHOCOLATE CREAM FILLING:

Use above ingredients, omit lemon extract and use vanilla, add three (3) tablespoons of cocoa.

STORE BOUGHT SPONGE CAKE:

(2 layered) Or homemade chiffon cake.

SWEET DOUGH:

Use pie crust recipe. Add two egg yolks and one half (1/2) cup sugar.

DIRECTIONS FOR BAKING:

Line pan with dough. Cut sponge cake in half and line over dough. Pour in chocolate filling. (Optional) Add cherries and citron. Add another layer of sponge cake. Add Yellow Cream Filling. Cut strips of pastry and arrange on top (lattice). Arrange cherries over top (in each lattice square). Bake in 375 degree oven for 15 minutes, lower to 350 degrees for 45 minutes. Cool and sprinkle with confectioners' sugar.