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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
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Melt the butter in a saucepan.
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Meanwhile, put the cookies in a sturdy plastic bag and roll over with a rolling pin or other heavy object so that they crumble.
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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.
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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.
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Remove the cake base from the refrigerator and scoop the yellow cream into it. Spread evenly over the bottom.
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Let the pineapple drain. Clean the strawberries, halve them, but leave a whole. Peel the kiwi and cut into slices.
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Place a slice of pineapple in the middle of the pie and put the whole strawberry in the round hole.
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Place the kiwi, raspberries, blueberries and strawberries around in circles.
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Heat the fruit spread in a saucepan so that it becomes more liquid.
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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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