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    Three Ways to Heaven Cake

    Source of Recipe


    6 eggs
    1 c sugar
    1/4 c water
    1/2 tsp vanilla
    1/2 tsp lemon extract
    1 c cake crumbs
    1/4 tsp cream of tartar
    1/4 tsp salt

    Beat egg yolks well, adding sugar gradually. Fold in water and
    flavoring. Fold in crumbs. Beat egg whites until frothy. Add
    tartar and salt. Beat until still. Fold into yolks. Pour into
    ungreased angel food pan and bake 1 hour at 325. When cold, remove
    from pan. Split into three layers and fill.

    2 tbsp gelatine
    1 c crushed pineapple
    1/2 c raspberry jam
    1/2 c cold water
    1 c apricot puree
    3/4 c chopped pecans
    3 c whipping cream

    Sprinkle gelatin over cold water and let stand 10 min. Dissolve
    by placing in a pan of hot water. Drain pineapple and puree
    apricots. Whip cream, and slowly whip in gelatin. Divide into
    four parts. Add one fruit to each of three parts. Fill the layers.
    Frost sides and center of cake with plain whipped cream, and sprinkle
    the cake with nuts.




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