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Ingredients:

Sponge Cake

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

Filling

1-1/2	cups	MAGNOLIA CREAM CHEESE
1/2	cup	sugar
3	tbsp	orange liqueur
1	tsp	vanilla extract
1-1/2	tbsp	unflavored gelatin, dissolved in 1/4 cup MAGNOLIA FULL CREAM MILK
1	cup	finely chopped glazed fruits
1/2	cup	raisins
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled

Toppings

1/2	cup	MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1/2	cup	chopped pistachios
1/4	cup	chocolate vermicelli or curls

Procedure:

Preheat oven to 350°F. Grease and line a 10” spring form pan.
Beat eggs until light and foamy. Add sugar gradually. Sift together flour and salt. Fold into egg mixture. Fold in margarine. Bake for 10 to 12 minutes. Cool.
Pour filling on sponge cake base and chill until set, about 1-1/2 hours.
Unmold cake into a serving platter. Decorate top with whipped cream, chopped pistachios and chocolate vermicelli.

Filling:

Beat cream cheese until light and fluffy. Add sugar gradually and beat until smooth. Stir in liqueur and vanilla.
Meanwhile, cook gelatin with milk over low heat until completely dissolved. Cool slightly and add to cream cheese mixture. Fold in glazed fruits and raisins. Set aside.
Whip cream until stiff. Fold into cream cheese mixture.

Makes 8-10 servings.

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