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FRUIT SALAD CAKE

Ingredients:

2 (225 g each) bars MAGNOLIA GOLD BUTTER UNSALTED, softened
4 pc MAGNOLIA BROWN EGGS, use egg yolks only
1/2 cup sugar
1/2 cup MAGNOLIA PURE FRESH MILK
1 (458 g) can fruit cocktail, drained
1 (822 g) can peaches, drained and sliced into cubes
1 (520 g ) pack broas

Procedure:

  1. In a bowl, using a whisk or hand mixer, whisk butter until light. Set aside. Combine sugar and egg yolks in a bowl. Place bowl on top of sauce pan filled with hot water. Whisk until the mixture thickens. Cool down and set aside. Combine butter and egg mixture by whisking together until stiff peak.
  2. Add fruit cocktail and peaches and mix well.
  3. In a rectangular 8 x 13 dish, line the bottom with lady fingers. Reserve 3 pieces for topping. Spread half of the fruit mixture on top. Place another layer of the lady finger then spread the remaining fruit mixture. Refrigerate for 1-2 hours to set.
  4. Grate with remaining broas and sprinkle on top of cake.  

Makes 8 servings

Yield: 4 1 /2 cup

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