| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Italian |
Italian1 |
6 |
servings |
INGREDIENTS
| 2 |
|
Round/squar sponge cake; about 9" in |
|
|
; diameter |
| 1 |
c |
Cherry preserves |
| 1/2 |
|
Recipe neapolitan custard; * see recipe |
|
|
Walnuts; chopped |
| 1 |
|
Whole candied cherries |
|
|
Candied fruit; chopped, optional |
INSTRUCTIONS
Carefully slice the sponge cake in half horizontally to make 4 thin
layers. Place one layer on a serving plate and cover with half of the
preserves. Set the second layer on top and spread thickly with
Neapolitan Custard. Set the third layer on top and spread with the
remaining preserves. Cover with the last layer, spread it with
Neapolitan Custard and garnish with chopped walnuts, candied cherries
and mixed candied fruit. Chill for at least 2 hours before serving.
Serves 6.
Per serving: 178 Calories (kcal); trace Total Fat; (0% calories from
fat); trace Protein; 47g Carbohydrate; 0mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 3 Other Carbohydrates
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