Ingredients
- YOU WILL NEED shopping list
- CRUST shopping list
- 2 tbsp sugar shopping list
- 1/2 cup ground cashew nuts shopping list
- 3 pc egg whites shopping list
- 1/3 cup sugar shopping list
- CREAM FILLING shopping list
- 3 pc egg whites shopping list
- 1/3 cup sugar shopping list
- 1 can (439 g) fruit cocktail, drained shopping list
- 3/4 cup butter, cut into cubes and chilled shopping list
How to make it
- HERE'S HOW
- 1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.
- 2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.
- 3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.
- 4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.
The Rating
Reviewed by 4 people-
looks good thanks
momo_55grandma
in Mountianview loved it
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" It was excellent "