Ingredients
8 servings
- •1 (9 inch) sponge cake, cut in cubes
- •1 cup seedless raspberry jam
- •8 ounces fresh raspberries
- •10 fluid ounces heavy cream
- •3 egg yolks
- •3 tablespoons white sugar
- •10 fluid ounces heavy cream
- •2 ounces sliced almonds
Instructions
- Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
- Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
- While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
- Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
Nutritional Facts
Per 8 servings
- Calories: 566
- Carbohydrate: 64g
- Fat: 33g
- Fiber: 3g
- Protein: 7g
- Sugar: 32g