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Strawberry Custard Cake
Strawberry Custard Cake
Ingredients| 2 lb of strawberries. 10 oz frozen pound cake, thawed and sliced. 1 egg yolk, beaten. 3 cups of milk. cup of granulated sugar. cup of sliced almonds, toasted. cup of seedless raspberry jam. cup of cornstarch. 3 tablespoons of orange juice. 1 teaspoon of vanilla. |
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Mix together sugar, cornstarch and milk in a saucepan.
Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil.
Boil for 1 minute; then remove from heat.
Add cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly.
Cook for 3-4 minutes.
Add the vanilla and set aside to cool.
Place the slices of pound cake along the bottom of a large dish.
Spread slices with the raspberry jam.
Slice the strawberries and place over jam.
Drizzle orange juice over the strawberries.
Spread custard over top; then sprinkle with almonds.
Cover and refrigerate.
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