Classic English Treat

This classic English dessert is delicious for its creaminess and flavor, it is also ideal for afternoon eating and I love it because it's my favorite recipe and I know you will love it too.
Ingredients
8
Servings
  • 150 grams lard
  • 300 grams sugar, granulated 300 grams sugar, granulated
  • 8 eggs 8 eggs
  • 340 grams flour 340 grams flour
  • 4 teaspoons baking powder 4 teaspoons baking powder
  • 1 cup cow's milk 1 cup cow's milk
  • 1/2 cups sour cream, of sherry 1/2 cups sour cream, of sherry
  • 1/4 teaspoons salt 1/4 teaspoons salt
  • 1 teaspoon orange zest
  • 4 eggs, for the Custard 4 eggs, for the Custard
  • 50 grams sugar, for the Custard 50 grams sugar, for the Custard
  • 1 pinch salt, for the Custard 1 pinch salt, for the Custard
  • 2 cups cow's milk, boiled, for the Custard 2 cups cow's milk, boiled, for the Custard
  • 1/2 teaspoons vanilla essence, for the Custard 1/2 teaspoons vanilla essence, for the Custard
  • 1 cup sour cream, sherry, for the topping 1 cup sour cream, sherry, for the topping
  • 2 cups raspberries, for the topping
  • 2 cups whipped cream, for the topping
  • 1/2 cups sugar, for the topping
  • 1 teaspoon vanilla essence, for the topping
  • 500 grams strawberries, for the topping
  • 40 grams almonds, sliced toast, for the topping
Preparation
22 mins
10 mins
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  • For the cake: Make a very light cream with the butter and sugar. Add the eggs one by one, beating them well. Mix the milk with the sherry and the orange zest. Sift together the flour, salt, and baking powder. Incorporate the flour and the liquid into the egg mixture in thirds. Place in 2 round cake molds, buttered and floured, of 22cm. Bake in a preheated oven at 180°C for 30 minutes. Let cool to room temperature and cut the cakes in half.
  • For the Custard: Beat the eggs with the sugar and salt. Place them in the top of a double boiler and gradually add the boiled milk while beating. Cook for 10 minutes until it thickens. Add the vanilla while beating. Let cool to room temperature.
  • For the assembly: Sprinkle the cakes with the sherry. Spread each half with raspberry jam and cut it into large cubes. Whip the cream. Incorporate the powdered sugar and vanilla. In a bowl, alternate layers of cake, custard, strawberries (reserve 8 whole strawberries for the top), and whipped cream. Garnish with almonds and whole fruits. Refrigerate until ready to serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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