Ingredients
1 plain white angel cake,from mix or scratch, unfrosted;
custard (ingredients below);
1/2 cup whipping cream;
1/4 teaspoon almond extract.
custard ingredients:
3 eggs, separated
1/2 cup plus 1/4 cup granulated white sugar
1/2 cup of dry sherry
pinch of salt
1 cup whipping cream
1 package Knox gelatin
1/4 cup cold water
shallow pan of very hot water
Preparation
Bake angel food cake; cool, remove from mold, and set aside while preparing custard. Wash and dry the angel food cake mold.
Prepare custard: Beat egg yolks and 1/2 cup sugar until well mixed. Stir in sherry and add pinch of salt. Cook over water in a double-boiler, stirring constantly, until thickened. Remove from heat.
In a clean bowl, beat egg whites until stiff. In a separate bowl, whip 1 cup cream until stiff, then add 1/4 cup of sugar and whip briefly to mix. Dissolve gelatin in a cup with the cold water, then set the cup in a tray of hot water until gelatin turns clear. Using a whisk, combine egg whites and whipping cream mixture. Gradually pour in dissolved gelatin, whisking the whole time. Finally, add in egg yolk mixture, using whisk to mix.
To assemble: Tear chunks from angel food cake and form an approximately 3/4 inch layer in bottom of clean angel food cake mold. Pour about 1/3 of custard over the cake layer. Repeat with two more layers of cake and custard, but end with a layer of cake on top. Refrigerate in the mold overnight.
Before serving, whip 1/2 cup whipping cream until stiff. Add almond extract and whip briefly to mix. Remove mold from fridge and turn cake onto a plate. Tap sides of mold with a knife and gently life mold off cake. Lightly ice cake with the almond whipped cream. Serve small slices with fresh blueberries on the side.
