|Slivered almonds||1⁄2 Cup (8 tbs)|
|9 inch yellow cake layer||1 , baked|
|Raspberry jam||1 Cup (16 tbs), divided|
|Sherry||1⁄2 Cup (8 tbs), divided|
|Custard||2 Cup (32 tbs), cooled slightly (1 Recipe, Basic Type)|
|Whipping cream||2 Cup (32 tbs)|
Place almonds and butter in a 9-inch glass pie plate.
Microwave at HIGH 4 to 5 minutes or until toasted, stirring once.
Slice cake layer into 12 to 15 strips.
Layer 1/3 of the cake strips in a 3-quart serving bowl.
Be sure to remove lid from jam jar and microwave at HIGH 1 to 1 1/2 minutes or until heated.
Drizzle 1/3 of the warm jam over cake.
Sprinkle with 1/3 of sherry.
Repeat with remaining cake, jam, and sherry, making 2 more layers.
Pour Basic Custard over the cake layers.
Cover and chill several hours.
Just before serving, whip cream until thickened.
Spoon over top of cake.
Sprinkle with toasted almonds.