Summary

Ingredients

• 1 cake, (finished sand cake approx. 400 g)
• 100 g jam (raspberry)
• 200 g almond (s), (pens)
• 100 ml rum
• 150 ml sherry
• 1 packet custard powder, vanilla
• 0.5 liter ½ milk
• 4 tablespoon sugar
• 2 cups cream, 50 g
• 250 g raspberries, frozen

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Instructions

1. Cut the cake into two centimeter thick slices and brush with jam.
2. Line the bottom of a glass bowl with two or three pieces of cake.
3. Cut the rest of the cake into cubes and place on the cake base.
4. Roast the almonds in a pan without fat. Set aside two tablespoons of almonds. Scatter the rest over the cake. Pour rum and sherry over it.
5. Cook the pudding with milk and 2 tablespoons of sugar as instructed. Allow to cool slightly. Stir a beaker of cream into the pudding.
6. Scatter defrosted raspberries over the cake, leaving some for the garnish.
7. Beat the rest of the cream with the rest of the sugar until stiff. Spread the pudding and cream one after the other over the cake, sprinkle with the remaining almonds and raspberries.
8. Chill in the refrigerator for about half an hour.