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| Fruit Salad Cake |
Ingredients
Syrup: 1 cup sugar, 1/2 cup water
Cake: 225g Magnolia gold butter, 8pcs egg yolks, 1/2 cup
Magnolia Pure fresh Natural cow's Milk, 2 cans fruit cocktail and drained, 1
can peaches and drained and sliced into 1/4 cubes, 3 packs lady fingers, 1/4
cup powdered sugar
Procedure: Combine sugar and water in a small saucepan. Cook
until sugar is completely dissolved and syrup has slightly thickened
In a mixing bowl, whisk egg yolks while pouring warm syrup
in a thin steady stream. Continue whisking eggs and syrup until light and
mixture has cooled down. Whisk in softened MAGNOLIA GOLD BUTTER with egg
mixture. Mix well. Pour milk in a steady stream while mixing. Fold in the fruit
cocktail and sliced peaches
In a 8" x 13" rectangular dish, like bottom with
lady fingers, spread 1/2 of the fruit and butter mixture on top of the lady
fingers. Top with lady fingers then the remaining fruit and butter mixture then
layer with lady fingers again, Dust with powdered sugar before serving
