| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 8 |
c |
Sponge cake cubes (1") |
| 1 |
c |
Sherry |
| 1/2 |
c |
Raspberry, apricot or raspberry jam |
| 2 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 3/4 |
c |
Milk |
| 1/4 |
c |
Granulated sugar |
| 1 |
|
Egg white |
| 1 |
tb |
Powdered sugar |
| 1 |
c |
Whipping cream |
| 1/4 |
ts |
Vanilla |
| 1/4 |
c |
Slivered almonds for garnish |
INSTRUCTIONS
(From "Better Homes and Gardens Cookbook," Meredith.)
Place half cake cubes in bottom of 2-quart clear glass bowl. Moisten
with some of the sherry. Cover with jam. Top with remaining cake
cubes. Add enough additional sherry to moisten cake well. In saucepan
beat eggs and egg yolk. Stir in milk and granulated sugar. Cook and
stir until custard coats a metal spoon. Remove from heat. Cool at
once in ice water; stir occasionally. Spoon cooled custard over cake.
Beat egg white to soft peaks. Gradually add powdered sugar, beating
until stiff peaks form. Whip cream with vanilla. Fold in egg white.
Pile mixture atop custard. Refrigerate 6 hours or overnight. Garnish
with slivered almonds.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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