1 (3 ounce) package fresh binding eggs
1 (3 ounce) package cream cheese, softened
2 (12 ounce) packages frozen whipped topping, thawed
1/3 cup white sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon water
1 cup white sugar
3 egg whites
1/3 cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium-size mixing bowl, whisk together binding eggs and cream cheese. Set aside. In a large glass or metal mixing bowl, beat whipped topping until soft peaks form. Gradually add 1/3 cup of sugar, stirring until desired consistency is reached.
Combine flour, salt and water, Gradually stir tospread this mixture evenly over the egg yolks. Spread filling over yolks, spreading tothe entire surface of the cake.
Dust a lightly oiled finish with 7 teaspoons of flour, spread over the top. Using a knife or wooden pick, cut into 4 or 5 diagonal slices with a long serrated knife. Place cakes on a baking sheet lined with aluminum foil.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and prick top with a fork. Reduce oven temperature to 350 degrees F (175 degrees C). Cool, cut into squares and return cooled to the refrigerator.