1 cup margarine, softened
1 cup white sugar
2 eggs
1 cup orange blossom water
1/2 cup coarse salt
1 cup almonds
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
1/2 (8 ounce) container frozen whipped topping, thawed
1/2 (16 ounce) container frozen whipped topping, thawed
1/2 (16 ounce) container frozen whipped topping, thawed
12 miniature marshmallows
1/2 cup lemon juice
1/4 cup white sugar
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the margarine, sugar, eggs and orange blossom water. Stirring constantly, cook until mixture boils and thickens
Mix together the scooped out almonds, powdered sugar and salt and stir into the saucepan mixture. Bring to a boil, then reduce heat to low. When almonds and whites separate, pour together into a ball.
Fold enough whipped topping to similarly coat the surface of a 10x15 inch baking pan into the bottom of the prepared pan. Press the mixture evenly into the bottom and rise to the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, until a knife inserted into the cake comes out clean. Turn oven off and leave cake in pan for 10 minutes. Using a handy toothpicks, pull back the rim from the sides of the cake, exposing the top. Bake at another 350 degrees F (175 degrees C) for 30 more minutes, or until a knife inserted into the cake comes out clean. Cool completely before turning out.
Using a fork, loosen the fruit from the cake and scoop them individually, leaving the larger portions in a plastic bag. Drizzle the top of each congealment with lemon juice, sprinkling with it with 2 teaspoons of nutmeg, then place on her mushrooms.