Directions:
- Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
- Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
- While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
- Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4831.22 Kcal (20227 kJ) | ||
| Calories from fat | 2557.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 284.18g | 437% | |
|---|---|---|---|
| Cholesterol | 2078.68mg | 693% | |
| Sodium | 1473.48mg | 61% | |
| Potassium | 1985.34mg | 42% | |
| Total Carbs | 514.63g | 172% | |
| Sugars | 108.77g | 435% | |
| Dietary Fiber | 26.28g | 105% | |
| Protein | 75.01g | 150% | |
| Vitamin C | 64.9mg | 108% | |
| Iron | 15.7mg | 87% | |
| Calcium | 842.6mg | 84% | |
| Amount Per 100 g | |||
| Calories | 279.96 Kcal (1172 kJ) | ||
| Calories from fat | 148.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 437% | |
|---|---|---|---|
| Cholesterol | 120.45mg | 693% | |
| Sodium | 85.38mg | 61% | |
| Potassium | 115.05mg | 42% | |
| Total Carbs | 29.82g | 172% | |
| Sugars | 6.3g | 435% | |
| Dietary Fiber | 1.52g | 105% | |
| Protein | 4.35g | 150% | |
| Vitamin C | 3.8mg | 108% | |
| Iron | 0.9mg | 87% | |
| Calcium | 48.8mg | 84% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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