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This classic English dessert is delicious for its creaminess and flavor, it is also ideal for eating in the afternoon and I love it because it is my favorite recipe and I know you will love it too.
For the cake: Make a very light cream with butter and sugar. Incorporate the eggs, one by one, beating them well. Mix the milk with sherry and orange zest. Sift together the flour, salt and baking powder. Incorporate the flour and the liquid in the mixture of the eggs, in thirds. Put in 2 round cake molds, buttered and floured 22cm. Bake in a preheated mushroom at 180 ° C for 30 minutes. Allow to cool to room temperature and split the cakes in two.
For the Custard: Beat the eggs with the sugar and salt. Put them on the top of a double pan and gradually incorporate the beaten boiled milk. Cook for 10 minutes until it thickens. Incorporate whisking vanilla. Dear to cool to room temperature.
For the assembly: Spray the cakes with Sherry. Spread each half with the raspberry preserves and cut it into large cubes. Whipping cream. Add the pastry 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. Put to refrigerate until ready to serve.
PRESENTATION
With cut strawberries and mint leaves.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
199.4
kcal
9.97%
Carbohydrate, by difference
23.1
g
7.7%
Protein
4.8
g
9.6%
Total lipid (fat)
9.9
g
15.23%
100
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