Sponge cake painted with raspberry jam and topped with fresh raspberries, homemade custard, whipped cream and toasted almonds.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
566 Calories
Recipe Instructions
Step 1
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
Step 2
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.
Step 3
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.
Step 4
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
