Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 40 minutes
Cooking time: 5 minutes
Totaltime: 45 minutes


  • 12 ounces pound cake
    2 tablespoons raspberry jam, melted
    1 cup sliced almonds, toasted
    1 cup dry sherry
    1/4 cup brandy
    2 cups heavy cream
    2 teaspoons super fine sugar
    3 cups Custard crean

    2 cups fresh raspberries


  • Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
    In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
    Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
    Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
Have you tried the recipe?


Add Comment

* Required information
Enter the last letter of the word satellite.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

Spain Complete E-cookbook

pizza Complete E-cookbook

Spain Complete E-cookbook

Spain Complete E-cookbook

dinner Complete E-cookbook