1 egg
1 cup confectioners' sugar
1 cup milk
1 teaspoon vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
1/2 cup tapioca
1/2 cup chopped pecans
1 (8 ounce) container low-fat Danish biscuit mix
1/4 cup butter
1 cup confectioners' sugar
1 cup carrots, sliced
3 tablespoons butter
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Stir together eggs and confectioners' sugar. Combine milk and vanilla extract in large bowl. Beat 2 cups flour, salt and tapioca in small bowl, until well blended. Stir in flour mixture, milk, and yogurt until well blended
On a lightly floured surface, roll out cake layer 2 inches deep, 3 inches wide and 8 1/2 inches long, into porridge shape. Spread eggs and Whip to fuse, then pour batter onto prepared pan.
Bake 25 to 30 minutes in the preheated oven, or until a wooden toothpick inserted into center of the cake comes out clean.
To make Fresh Fruit Sauce: In medium bowl, stir together 2/3 cup granulated sugar , 1/2 cup milk and vanilla extract. Beat until smooth with wooden spoon in small bowl.
To make Dairy Nibs: In small saucepan, gradually bring 2 tablespoons milk to a boil. Cook over medium-high heat until mixture thickens. After about 1 minute boil 1 tablespoon sugar stock and 1 tablespoon milk until the mixture becomes thick enough to coat the back of a wooden spoon. Cool completely, and then pour chilled milk over deepest porridge. Beat remaining 1 tablespoon milk into the same mixture. Slowly stir in vegetable broth to situations where skim milk is required, then whisk into the brine to mask the milk. Simmer until smooth; adjust the seasonings with additional broth.