1/2 c. butter
1 1/2 c. matzoh meal
6 lg. eggs

FILLING:

1 1/2 c. heavy cream
2 tbsp. sugar
1 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) can peach slices, drained
1 banana, sliced
1 c. sliced strawberries
confectioners sugar

In medium saucepan, melt butter in 1 1/2 cups water with 1/2 teaspoon salt until mixture boils. Immediately as all matzoh meal with a wooden spoon bean dough until smooth. Beat in eggs, one at a time, until blended into dough. Preheat oven to 400 degrees. Line large baking with aluminum foil; grease foil. With blunt point mark 7 inch circle in center of foil. Place dough in pastry bag fitted with star tip.

Pipe or spoon 9 1/3 cupfuls dough around circle so that mounds touch. Bake 50 minutes or until firm and golden brown. Let cool on foil 10 minutes. With serrated knife cut pastry ring in half horizontally; remove soft center. Turn off oven, leave ring in oven 30 minutes. Cool completely on wire rack. Meanwhile make filling. In chilled small bowl at high speed beat heavy cream and sugar with vanilla and almond extract to stiff peaks. Spoon mixture into bottom half of pastry ring. Top with remaining half of pastry. Fill center of ring with fruit. Sprinkle with confectioners sugar.