4 Eggs 1 pt Heavy Cream
2 c Sugar, plus extra 1/4 lb Almonds, Blanched, Lightly
1/8 ts Salt -toasted, slivered
1 qt Milk 1 sm Jar Red Maraschino Cherries
1 pt Dark Rum Or Whiskey 1 sm Jar Green Maraschino
1 lg (Very) Stale Sponge Cake Cherries
Beat eggs one at a time until they are light and fluffy. Add sugar
and salt and beat thoroughly. Scald the milk and stir into mixture.
Return to the pot and cook until thick but not long enough to curdle
mixture. Remove from stove and cool. Then add 1 3/4 cups of rum or
whiskey to the custard. Break cake into coarse pieces and line bottom
of a large bowl with a layer of cake. Cover with a layer of custard
and continue alternating until all the cake and custard are used.
Whip cream until it forms stiff peaks; add 1/4 cup more rum or
whiskey and additional sugar to taste. Cover cake with whipped cream
and decorate with slivered almonds and Maraschino cherries. Place in
the refrigerator for about 2 hours to ripen. It is even better the
2nd day.
Yield: 12 servings.
Yields
12 servings
