|Sponge cakes||4 , sliced|
|Raspberry preserves/Strawberry||1 Tablespoon|
|Sherry/Milk||1⁄2 Cup (8 tbs)|
|Lemon rind||1 Teaspoon, grated|
|Almonds||2 Ounce, blanched and slivered|
|Custard sauce||1⁄2 Pint|
|Glace cherries||1 Tablespoon|
Spread half of sponge cake slices with preserves, cover with remainder of slices, and arrange alternately with macaroons in a glass dish.
Soak cake thoroughly with wine.
Sprinkle with lemon rind; add almonds, and cover with custard sauce.
Combine cream and egg whites; whip stiffly, and sweeten to taste with sugar.
Pile cream mixture lightly on top of custard.
Garnish with angelica, almonds and cherries.