- Split a sponge cake in half on the horizontal axis and spread with strawberry (or your favorite flavor) jam. Then cut the cake into regular servings and place each into separate bowls.
- Separately, blanche about 15 almonds and slice them thinly before sticking into the cake. Or strew already slivered almond pieces onto the cake. Also, crumble about 12 macaroons and distribute in the serving bowls.
- Next, sprinkle about 1/2 cup (in total) sweet sherry wine (or rum) over the cake dishes. Set aside until time to serve.
- Meanwhile, make a boiled custard:
6 egg yolks, 3 1/2 cups of whole milk, 3 1/2 tbsp. sugar. Bring to a boil and add 1 tsp. of vanilla. Allow to cool.
- Just before serving the dessert, pour the custard over the individual cake dishes. Whip 1/2 cup of cream with sugar and vanilla (to taste--but don't make too sweet). Pour on top and, lastly, decorate with fresh or canned cherries.
A somewhat complicated dish, but delicious and worth the trouble! |
