Ingredients: 6pc store brought or prepared chiffon or sponge cake
Frosting: 2 pack Magnolia All Purpose Cream (chilled)
Filling: Caramel: 2 cup sugar, 1/2 cup water, 1 pack Magnolia All Purpose Cream, 1/4 Dari Cream, 1 can sliced peaches (reserve few slices for garnish)
Garnish: 1/2 cup store brought toasted nuts, sliced, mint leaves
Procedure: Whip Magnolia All Purpose Cream until peak and chill until ready to use. To make caramel, combine sugar and water in a small pan. Cook over medium heat until sugar is cooked and has turned amber in color. Quickly pour in cream and stir vigorously. Cook for another 2 minutes. Remove from heat then add margarine. Set aside to cool.
To Assemble: Divide the cake into two slices horizontally. Place a layer of cake on the bottom of a trifle bowl. Spread caramel over the cake then top with whipped cream and slices of peaches. Repeat the process to the second layer. Lastly, frost and pipe rosettes on top of the cake with the remaining cream. Garnish with nuts and peaches.