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16 servings
Ingredients:
1 (3 ounce) package non-instant vanilla pudding mix2 cups half-and-half cream2 tablespoons dark rum3 tablespoons white sugar2 cups heavy whipping cream2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch round cake pan1/4 cup brandy1/4 cup dry sherry38 large strawberries2 tablespoons raspberry preserves
Instructions:
Combine pudding mix with half and half.Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens.Stir well occasionally.Turn off heat and allow to cool slightly.Mix in rum.Chill pudding thoroughly.Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff.Fold into chilled pudding mixture.Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.Slice both sponge cakes horizontally into halves.Skim crust off top of both layers.Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward.Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice.Spread 1/3 of the chilled pudding mixture over the surface of the cake slice.Repeat procedure 2 additional times.Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down.Sprinkle with remaining brandy-sherry mixtureWhip the remaining 1 cup cream and 2 tablespoons sugar until stiff.Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon.Top each mound with a strawberry.Refrigerate at least 2 hours before serving.
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