Name: Classic English Treat
Prep time: 32 min
Cook time: 10 min
Yield: 8
Cuisine: Inglesa
Ingredients: 150 grams lard; 300 grams sugar, granulated; 8 eggs; 340 grams flour; 4 teaspoons baking powder; 1 cup cow's milk; 1/2 cups sour cream, of sherry; 1/4 teaspoons salt; 1 teaspoon orange zest; 4 eggs, for the Custard; 50 grams sugar, for the Custard; 1 pinch salt, for the Custard; 2 cups cow's milk, boiled, for the Custard; 1/2 teaspoons vanilla essence, for the Custard; 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

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.