Strawberry Custard Cake Recipe

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Type: Strawberry Custard Cake Free Cooking Recipe – Cakes


Ingredients / Directions
2 lb of strawberries.
10 oz frozen pound cake
thawed and sliced.
1 egg yolk
3 cup(s)s of milk.
½ cup(s) of granulated sugar.
½ cup(s) of sliced almonds
½ cup(s) of seedless raspberry jam.
¼ cup(s) of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla. Mix together sugar
cornstarch and milk in a saucepan.

Cook over a medium heat for about 10 minutes
until mixture comes to boil.

Boil for 1 minute; then remove from heat.

Add ½ cup(s) 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.

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