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                                    Ray Earhart
                                
                            Summer fruit cake
Pie with a base of butter and oat biscuits, yellow cream, pineapple, strawberries, kiwi, raspberries, blueberries and apricot.
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                    Ingredients
Directions
- 
                                Melt the butter in a saucepan.
- 
                                Meanwhile, put the cookies in a sturdy plastic bag and roll over with a rolling pin or other heavy object so that they crumble.
- 
                                Put the crumbs together with the melted butter in a bowl and mix well. Push the cookie crumbs into an even layer in the mold and let stiffen in the refrigerator for 30 minutes.
- 
                                Meanwhile, make the yellow cream mix with the milk in a bowl and beat with a mixer for 5 minutes. Put in the refrigerator until use.
- 
                                Remove the cake base from the refrigerator and scoop the yellow cream into it. Spread evenly over the bottom.
- 
                                Let the pineapple drain. Clean the strawberries, halve them, but leave a whole. Peel the kiwi and cut into slices.
- 
                                Place a slice of pineapple in the middle of the pie and put the whole strawberry in the round hole.
- 
                                Place the kiwi, raspberries, blueberries and strawberries around in circles.
- 
                                Heat the fruit spread in a saucepan so that it becomes more liquid.
- 
                                Spread a uniform layer of fruit spread over the fruit cake with a brush. Remove the edge of the quiche mold and serve.
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Nutrition
                                320Calories
                            
                            
                                Sodium5% DV120mg
                            
                            
                                Fat28% DV18g
                            
                            
                                Protein10% DV5g
                            
                            
                                Carbs11% DV33g
                            
                            
                                Fiber12% DV3g
                            
                        
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