Strawberry Custard Cake Recipe
Ingredients:
- 2 lb of strawberries.
- 10 oz frozen pound cake, thawed and sliced.
- 1 egg yolk, beaten.
- 3 cups of milk.
- ½ cup of granulated sugar.
- ½ cup of sliced almonds, toasted.
- ½ cup of seedless raspberry jam.
- ¼ cup of cornstarch.
- 3 tablespoons of orange juice.
- 1 teaspoon of vanilla.
Directions:
- 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 ½ 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.