2 Sponge cake layers
2 c Sweetened strawberries
1 c Juice from fruit
1 c Creme sherry
Hot custard
1 c Cream; whipped
Candied fruit or maraschino
-cherries
Slivered almonds; toasted
CUSTARD
4 Egg yolks
1/3 c Sugar
1/8 ts Salt
2 c Scalded milk
1/4 ts Vanilla or sherry to taste
-SPONGE CAKE-
4 Eggs
1 c Flour
1/4 c Orange juice
1 c Flour
1 1/2 ts Baking powder
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 20 Jul 1993 16:22:59 GMT
Split cake layers horizontally. Press 1 layer in bottom of serving bowl.
(I make one 8″ layer and one 10″ layer since my bowl tapers in at the
bottom.) Cover with fruit, juice, and sherry. Repeat layers ending with
cake, juice, and sherry – no fruit on top layer. Cover with hot custard.
Chill. (Place plastic wrap in contact with surface of custard to prevent
skin formation.) When cold cover with whipped cream (made with 1 cup heavy
cream, 1 T. sugar, and 1/4 t. vanilla). Decorate with candied fruit or
maraschino cherries and the toasted almonds. Or decorate with extra fresh
strawberries or other fruit. Refrigerate 4-6 hours before serving. Serves
8.
Custard: Beat yolks until pale yellow. Add sugar, salt, and milk. Cook in
double boiler, stirring constantly, until mixture coats back of spoon and
doesn’t drip. Remove from heat and and flavoring. Cool slightly.
Sponge cake: Heat oven to 325 F. Grease pans (bottom only). Separate eggs
and beat yolks until pale and thick. Add orange juice and sugar. Mix
flour and salt and add to egg mixture. Beat egg whites until stiff. Fold
into batter. Pour batter into pans and bake 25-30 minutes.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings