Pudding Ingredients I:
- 1,100 ml of liquid milk
- 1 1/2 packet of jelly powder
- 225 grams of sugar
- 1/4 teaspoon salt
- 5 tablespoons orange syrup concentrate
- 9 drops yellow perwana
- 3 drops of red dye

Ingredients Pudding II:
- 125 ml of liquid milk
- 1 teaspoon (1/4 pack) agar powder
- 40 grams of sugar
- 1 egg white
- 150 grams of fruit cocktail

Processing way:
1. Cake: preheat oven 190 degrees Celsius. Beat eggs, sugar, and SP 10 minutes until fluffy.
2. Add the flour and cornstarch as she sifted and mix evenly.
3. Add melted margarine. Stir well. For the dough 3 parts. Each dye plus red, green, and yellow. Stir well.
4. Enter each dough into a plastic triangle. Syringe oblique criss-cross in a square baking pan 26 cm, height 4 cm is spread with margarine and dialas baking paper. Oven 20 minutes.
5. Cut cake as high as 6 1/2 cm or as high as that used baking dish and 2 cm thick cake. kelilingkan in the round baking pan 20 cm, height 6 1/2 cm. Set aside.
6. Pudding I: boiled milk, agar, sugar, and salt, stirring until boiling. Add orange syrup concentrate and mix red and yellow dye old. Stir well. Lift.
7. Pour half or 525 ml to the bottom of the pan, height 2 1/2 cm. Let stand until half frozen.
8. Create layers II: boiled milk, agar, and 20 grams of sugar, stirring until boiling.
9. Beat the egg whites until half fluffy. Add the remaining sugar while shaken at low speed until fluffy. Add stew so he whipped average. Add fruit cocktail. Stir well to spread.
10. Pour the batter into the layer I. Freeze.
11. Boiled again leftover batter pudding I. Added 25 ml of water may be more easily liquefied. Sprinkle over pudding II. Freeze.