3/4 cup butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
3 egg whites
4 eggs
1 tablespoon heavy cream
2/3 cup milk
1/2 teaspoon vanilla extract
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together 1/2 cup sugar, 1/2 cup butter, and 1/2 cup white sugar. Beat in 4 egg yolks, one at a time, then stir in the vanilla. Beat in 2 egg whites and 4 egg yolks, then stir in the whole milk and cream. Stir onto butter mixture with the milk and vanilla. Drop by spoonfuls onto the prepared baking sheet.
For the filling: In a medium saucepan, combine milk, flour, 2/3 cup salt, 2 egg whites, 3 egg yolks, 1 tablespoon of cream, 2 tablespoons milk, and remaining 1 tablespoon cream. Heat over medium heat until just below a desired consistency. Remove from heat, stir in vanilla extract and lemon juice.
For the baked loaf: Uncover the bottom of a 9x13 inch baking dish; layer 1 cup of the cheesecake filling on bottom. Cover this layer with another layer of pastry, then spread over the top. Then layer the remaining cake layer and spread what not until all layers are covered. Top with remaining pie filling.
for the leftover pastry: In a medium glass or plastic bowl, beat egg whites until peaks form. Gradually add hot milk, continuing to beat until stiff peaks hold, 5 to 7 minutes, scraping bottom of bowl occasionally.
Pour egg whites into pastry shell with pastry tip, sealing well. Reserve 6 tablespoons reserved whites; spread over egg white layer in pastry.
Bake in preheated oven for 55 to 60 minutes, until knife inserted in center comes out clean.