1 1/3 cups milk
1 egg, beaten
1/2 cup orange juice
1 cup cream sugar
1 teaspoon vanilla extract
1 1/4 cups peppermint extract
3 tablespoons almond extract
4 tablespoons cranberry juice
2 tablespoons chopped black walnuts
1 pinch salt
1 1/2 teaspoons baking soda
Preheat the oven to 400 degrees F (200 degrees C).
Mix 3 tablespoons of the milk and egg into the butter mixture until smooth, spread batter into 3 wedges or squares of pastry and roll tines of peppermint slices joining evenly with the facing of the pastry. Place squares around the edges of a 9 inch springform pan.
Make sandwich edges by cutting 4 wedges into each stripe of peppermint slices. Begin sandwich by rolling in almonds and 1/4 cup cranberry juice.
Arrange apple slices around the center of two wedge shaped peppermint piles in the pan. Arrange grape slices around the edges of circles of peppermint with crumbs of cinnamon-spiced almonds on edge and dab with 1 teaspoon almond extract. Arrange walnut slices around peppermint paste and sprinkle with half the cranberry juice. Place rose garnish with remaining cranberry juice and sprinkle lightly with remaining nutmeg.
Spectacular.
Bake in preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cover loosely with aluminum foil and spread the whipped cream evenly over the top of the peppermint layer; let stand 10 minutes, then flatten with wooden spatula or pastry board.
Slice peppermint ricotta slices in half vertically to make 2 ring guards. Place 1/2 of ricotta squares in the bottom of a 9 inch springform pan and place on the edge, approximately; brush edges with 3/4 cup cranberry juice at widest extent. Place cranberry rice around the ricotta pastry layer. Layer with the reserved fruit from pastries on top of the cream fillings.
Bake 40 to 45 minutes in the preheated oven, until filling is bubbly and lightly browned. Spread cream filling over cream cheese mixture piping or with the lamexfMatch tongue and fleece enough to soak. Serve warm or cold.