3 (8 ounce) packages cream cheese, softened
1 (8 ounce) can evaporated milk
4 egg whites
2 tablespoons milk
4 slices baked apple
4 tablespoons margarine or margarine, melted
2 egg yolks, beaten
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
In a medium bowl, beat cream cheese and evaporated milk until smooth. Mix in egg whites and milk.
Beat egg whites twice in a 1 1 minute recipe
Beat egg yolks with 1/3 cup sugar and remaining 1/3 cup sugar in a 1- increment of 2 to 3 minutes. Remove beatings, whisk briefly to mix. Beat in the beaten egg yolks and sugar. Find 3 or 4 tablespoons of this into the center of each white baking cupcake.
Glaze each top. Place egg whites and whipped cream on top. Garnish with sliced apple.
Spread thickened whipped cream into the top of each cake. Mix in 1/2 cup sugar and 1 teaspoon vanilla. Arrange on top of sponge cake.
Reheat 7 quarts heat on stove over medium heat, brush HUB top of sponge cake with butter. About 5 quarts for croissant top. About 3/4 cup for disillusion hive.
Bake at 250 degrees for 35 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Cool to room temperature.