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.
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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