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 | 3671.13 Kcal (15370 kJ) | ||
| Calories from fat | 2417.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 268.56g | 413% | |
|---|---|---|---|
| Cholesterol | 1414.66mg | 472% | |
| Sodium | 582.91mg | 24% | |
| Potassium | 1434.59mg | 31% | |
| Total Carbs | 288.08g | 96% | |
| Sugars | 108.77g | 435% | |
| Dietary Fiber | 26.28g | 105% | |
| Protein | 47.67g | 95% | |
| Vitamin C | 64.9mg | 108% | |
| Iron | 7.9mg | 44% | |
| Calcium | 678.5mg | 68% | |
| Amount Per 100 g | |||
| Calories | 274.97 Kcal (1151 kJ) | ||
| Calories from fat | 181.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.12g | 413% | |
|---|---|---|---|
| Cholesterol | 105.96mg | 472% | |
| Sodium | 43.66mg | 24% | |
| Potassium | 107.45mg | 31% | |
| Total Carbs | 21.58g | 96% | |
| Sugars | 8.15g | 435% | |
| Dietary Fiber | 1.97g | 105% | |
| Protein | 3.57g | 95% | |
| Vitamin C | 4.9mg | 108% | |
| Iron | 0.6mg | 44% | |
| Calcium | 50.8mg | 68% | |
* 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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