|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.
Serving size: Complete recipe
Calories 5476 Calories from Fat 2270
% Daily Value*
Total Fat 254 g391.4%
Saturated Fat 132.7 g663.5%
Trans Fat 0 g
Cholesterol 864.4 mg288.1%
Sodium 1641.1 mg68.4%
Total Carbohydrates 533 g177.8%
Dietary Fiber 6.6 g26.4%
Sugars 453 g
Protein 45 g90.9%
Vitamin A 7.5% Vitamin C
Calcium 86.3% Iron 11.2%
*Based on a 2000 Calorie diet