2 1/2 cups milk
2 (3 ounce) packages cream cheese
1 cup unsalted butter, softened
2 cups confectioners' sugar
2 eggs
1 1/2 cups butter
1 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. In a small measuring cup, cream together the milk and cream cheese until smooth. Beat in the butter and confectioners' sugar until well blended, creating a smooth egg yolk mixture.
Spread frosting around the edges of each pan prior to glazing. Drop a dollop of cream mixture in center of each cake, lining the edges. Add decorative and fruit sized cream cheese slices, strawberries or nectarines (exclude strawberries), bananas or cherries. Place smaller pieces of fruit or topping on top (see example). Dust mold with homemade sugar. Roll out to proper size, using cookie cutters.
Bake 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before glazing. Cool completely before turning out onto a flat surface.