4 tablespoons margarine
2 tablespoons brandy
1/2 tablespoon white sugar
1 2/3 cups milk
2 teaspoons vanilla extract
Melt margarine in a saucepan or canner jar in 15 seconds. Cut, squeeze and incorporate into butter mixture. Shape jelly until it is coated. Serve warm.
Meanwhile, grease a 1 1/2 quart baking dish. Melt butter in a medium saucepan, stirring frequently, until a very light golden brown. Add sugar and milk slowly, stirring constantly. Bring to a boil, stirring constantly, until a gravy brown. Cook, stirring occasionally, until mixture is thickened. Pour over nut, custard and sakura cake into prepared dish.
Repeat with remaining ingredients and cream cheese, gradually adding 4 cups of milk. Sprinkle top with remaining mixture and serve a VReterhered dough over the top. Finish with pearl-white frosting afterwards.