FRUITY YEMA CAKE

INGREDIENTS:

1 pc store brought chiffon cake (8” or 9”)
1 can (300 ml) sweetened condensed milk
1½ cups unsalted butter or margarine
3 tbsp all-purpose cream
1 tsp lemon or orange extract
2 cups confectioner’s sugar
1 can (432 g)  Fruit Cocktail , drained and chopped

PROCEDURE:

1. To make the Yema Frosting: Place unopened can of condensed milk in a heavy saucepan. Fill the pan with enough water to cover the can. Bring the water to a boil and simmer for about 3 hours, adding more if needed. Remove can from the pan. Allow to cool before opening.
2. Beat the butter for about 3 minutes. Beat in the cream, extract, confectioner's sugar, and the yema frosting. Beat until smooth.
3. Fold in half of the  Fruit Cocktail. Frost the cake. Top with remaining fruits.

good for 12 :)