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Ingredientes
- 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
- 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.
- 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% |
