|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.
Serving size: Complete recipe
Calories 4710 Calories from Fat 729
% Daily Value*
Total Fat 147 g226.2%
Saturated Fat 59.9 g299.3%
Trans Fat 0 g
Cholesterol 714.5 mg238.2%
Sodium 3594.1 mg149.8%
Total Carbohydrates 767 g255.7%
Dietary Fiber 16.5 g65.8%
Sugars 420.3 g
Protein 88 g176.6%
Vitamin A 27.9% Vitamin C 10.7%
Calcium 162.7% Iron 136.4%
*Based on a 2000 Calorie diet