Recipe for...Strawberry Custard Cake


Recipe for... cake recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Strawberry Custard Cake This recipe is rated : 0 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. Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: enough to pour, put it in a granite pan thickly dusted with cornstarch. When thoroughly chilled, cut into cubes and roll in powdered sugar. FRENCH CANDIES J j J 1 cup water. 4 cups honey. 1 cup gelatine. Melt the gelatine in the water, stirring well. When it has become a soft paste, add the honey previously warmed, stirring rapidly. Take from the fire, add the desired flavor and color; mix carefully and pour into a shallow, greased dish. Let it dry for a few days before using. 167
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