Rasberry&Custard Cream Angel Food Cake Topping - salt

Method

• mix sugar, salt and flour in saucepan, warm over medium heat, slowly stirring in milk while whisking constantly.
• after mixture become thick and bubbly (must continually stir), cook two more minutes. put some of hot mixture and mix with egg yokes then return to rest of mixture.
• bring just to a boil (stirring constantly), remove from heat, add vanilla and let cool in refridge.
• when ready to serve, whip cream and fold into mixture.
• slice cake horizontally two times so you're left with three slices of cake. spread custard/cream on top of each slice, as you reassemble cake. Top cake with custard/cream and then spoon sweetened rasberries over top.