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Categories:
angel food cake cream sherry raspberry jam white sugar all-purpose salt milk egg yolks butter vanilla heavy whipping cream almonds maraschino cherries
Viewed: 108 - Published at: 3 years agoIngredients
- 1 (16 ounce) package angel food cake mix, prepared in a loaf pan
- 1/2 cup cream sherry
- 1 (10 ounce) jar raspberry jam
- 1 1/3 cups white sugar
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 cups milk
- 10 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 1/2 cups sliced almonds
- 12 maraschino cherries
Method
- The night before, slice the cake into 1/2 inch slices and sprinkle with sherry.
- Cover lightly so it won't get stale.
- Let sit overnight to allow alcohol to evaporate.
- To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler.
- Slowly add milk to form a smooth mixture.
- Cook over low-medium heat stirring constantly until the mixture begins to thicken.
- Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly.
- Then pour all the mixture back into the double boiler and sir until thick.
- Add butter and vanilla.
- Chill.
- The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers).
- Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top.
- Sprinkle with nuts.
- Layer cake, cream and nuts until all of the ingredients have been used.
- Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds.
- Refrigerate 1 to 2 hours before serving.
