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DANISH FANTASY

Ingredients:

Sponge Cake

3 pc MAGNOLIA BROWN EGGS
1/3 cup sugar
3/4 cup cake flour, sifted
1/2 tsp baking powder
1/8 tsp iodized fine salt
2 tbsp BAKER'S BEST MARGARINE, melted

Cream Filling

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/2 cup sugar
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (225 g) bar MAGNOLIA CREAM CHEESE, softened

Gelatin Wash

1-1/2 cups fruit syrup (any preferred fruit syrup)
1 tbsp unflavored gelatin

Garnish

slices of kiwi, peaches, pineapple chunks, cherries

Procedure:

  1. Preheat oven to 325°F. Grease and line 3 pieces of 9” cake pans. Set aside.
  2. Beat eggs. Add sugar and continue beating until fluffy. Sift together flour, baking powder and salt. Fold into egg mixture. Add margarine until blended. Pour into pans.
  3. Bake for 15 to 20 minutes or until done. Cool by inverting on top of a cooling rack for 1 hour.
  4. Spread cream filling on top of three pieces of cake. Lay one cake on top of the other. Arrange sliced fruits on top layer and glaze with gelatin wash.
CREAM FILLING:
  1. In a saucepan, melt butter and add flour. Stir. Let foam to remove starch flavor. Add sugar and cream. Stir until smooth and thick. Cool and chill for about 2 hours.
  2. Beat cream cheese until fluffy. Add chilled cream mixture and continue beating until well blended.
GELATIN WASH:
  1. Soften gelatin in fruit syrup. Heat over low heat until gelatin dissolves. Spoon lightly on top of fruits. Chill to set.
  Makes 8-10 servings.
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