Yield: 12 Servings
|2 \N||Sponge layer cakes|
|¼ cup||Raspberry jam|
|1 cup||Sweet wine|
|1 pack||(small) instant vanilla pudding|
|1 cup||Blanched; slivered almonds|
Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with ¾ cup wine; let stand 1 hour in the refrigerator. Blend pudding mix with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .