Ingrients & Directions
2 Sponge layer cakes
1/4 c Raspberry jam
1 c Sweet wine
1 pk (small) instant vanilla
-pudding
1 1/2 c Milk
1 c Blanched; slivered almonds
Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle
with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix
with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings