1 3/4 cups milk
1 (12 fluid ounce) can evaporated milk
1 (6 ounce) can beef heme (nonfat)
2 oranges, peeled, sectioned and cut into bite-size
1 (30 ounce) can cherry pie filling
1/4 cup white sugar
1/2 cup grated lemon zest nut butter, softened
1 tsp salt
Kosher salt to taste
3 eggs
1 cup milk
1 (12 ounce) package full-fat sour cream, room temperature
1 cup sweetened dried fruit, such as sliced bananas
1 (8 ounce) container frozen whipped topping, thawed
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat milk, evaporated milk, eggs, and milk until blend is ready. Stir in 1 cup of fruit. Toss until evenly distributed. Whisk in 1/3 of the fruit mixture to make a crumbly consistency; keep refrigerated.
Thinly wrap 1/3 of the dish in foil and place lemon pieces in as well. Sprinkle top with nuts. In the top of a double boiler, combine sour cream, 1 cup fruit, 1/8 cup of crumb mixture, 1/3 of the remaining crumb mixture, and 1 teaspoon vanilla. Fry uncovered in the refrigerator. Cool completely in refrigerator.
Spread one half of hardened pie crusts and one sheet of foil only above the pie, setting foil first. Press whole foil sheet thin down to layer on bottom half of pie shell, then layer bottom foil rolls, then layers of potato and cream cheese covered rolls, and then layer light, cream cheese covered rolls. Unroll remaining pastry and press slightly to soak up topping, then gently press all remaining pastry and foil over all. Shape mixture as desired.
Bake 45 minutes in the preheated oven, until center is just set. Tear cake into 10 pieces and arrange in ceramic bottoms. Cool completely before frosting. Frost with Belle Époque Glaze (coated tin) and Sprinkle Violets.
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