|Sponge cake||1 (Hot Milk, Use One Layer Of Cake)|
|Custard||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Almonds||1⁄2 Cup (8 tbs)|
|Sherry||18 Tablespoon, divided (1 Cup Plus 2 Tablespoon)|
|Confectioner's sugar||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Have sponge cake layer ready.
Prepare Soft Custard.
Put the cake layer into a serving dish or casse role.
Poke almonds upright into cake.
Pour 1 cup sherry over all.
Pour custard over cake.
Fold remaining 2 tablespoons sherry and confectioner's sugar into whipped cream.
Spread over custard; chill thoroughly.