Jerez sherry cake | ||||
âTarta al jerezâ |
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Ingredients:½ a litre of custard ½ a litre of whipped cream 1 glass of sherry A packet of sponge fingers 150g of toasted almonds Raspberry jam Sugar Preparation:Put some sponge fingers in a deep dish to cover the base and add half of the sherry. Put a layer of raspberry jam on top. Put another layer of sponge fingers, with the other half of the sherry. Add the custard to soak all the sponge fingers. Cover with the whipped cream and sprinkle toasted almonds and sugar on top. Leave to cool in the fridge and serve cold. | ||||
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