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Ingredientes
- 1 (12 ounce.) plain poundcake
- 4 tbsp. raspberry jam
- 1 c. blanched almonds (halved)
- 1 c. med. dry sherry
- 1/4 c. brandy
- 2 c. heavy cream
- 1 box custard sauce (can use Weight Watchers Instant)
- 2 c. fresh raspberries (or possibly 2-10 ounce. Packages frzn)
Direcciones
- Cut cake into 1 inch slices and coat with jam. Place 2 or possibly 3 slices, jam side up, in bottom of glass serving bowl.
- Cut remaining cake into 1 inch cubes and scatter over slices and sprinkle 1/2 c. of the almonds on top.
- Then pour sherry and brandy over and let "sleep" at room temperature for at least 30 min.
- In a large chilled bowl, whip cream till it thickens slightly. Add in the sugar and beat till cream forms peaks.
- Set aside the 10 best berries for the top and scatter the rest over the cake. Spread the custard over, then the whipped cream.
- Garnish with 10 reserved berries and remaining 1/2 c. almonds. Serve at once or possibly chill for 1-2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 176 | 56% |
| Total Fat 20.47g | 26% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 23mg | 1% |
| Potassium 227mg | 6% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.38g | 6% |
| Protein 5.04g | 8% |
