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|Sponge cake cubes||8 Cup (128 tbs) (1-Inch Cubes)|
|Sherry||1 Cup (16 tbs)|
|Strawberry jam/Apricot / raspberry jam||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Powdered sugar||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 7649 Calories from Fat 1536
% Daily Value*
Total Fat 172 g263.9%
Saturated Fat 81.3 g406.7%
Trans Fat 0 g
Cholesterol 2937.1 mg
Sodium 5860.9 mg244.2%
Total Carbohydrates 1368 g456.1%
Dietary Fiber 12.9 g51.6%
Sugars 876.6 g
Protein 140 g280.5%
Vitamin A 81.3% Vitamin C 32%
Calcium 207% Iron 309%
*Based on a 2000 Calorie diet
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 till 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 till stiff peaks form.
Whip cream with vanilla.
Fold into egg white.
Pile mixture atop custard.
Refrigerate 6 hours or overnight.
Garnish with slivered almonds.