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Raciónes: 6

Ingredientes

Cost per serving $1.77 view details
  • 1 sponge cake or possibly chiffon cake
  • 2 Packages raspberry Jello, prepared according to pkg. instructions
  • 6-8 macaroons, dry out and rolled into crumbs
  • 1 pt. strawberries

Direcciones

  1. Beat Large eggs well. Mix sugar and flour; add in to Large eggs, beating in slowly. Add in lemon juice, butter and water. Cook in double boiler till thick.
  2. Cut cake into 2 layers. Put 1 layer in the bottom of a large glass serving bowl. Pour over 1/2 of the prepared Jello before it is congealed. Pour over Jello 1/2 of the custard. Sprinkle with 1/2 of the macaroon crumbs. Put on second cake layer and repeat steps. Top with whole strawberries. Make 1 day ahead or possibly early in the morning. Serves 16. Don't freeze.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 6 servings
Calories 257  
Calories from Fat 35 14%
Total Fat 3.89g 5%
Saturated Fat 3.21g 13%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 217mg 9%
Potassium 138mg 4%
Total Carbs 54.02g 14%
Dietary Fiber 1.7g 6%
Sugars 49.22g 33%
Protein 3.93g 6%
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