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1
In a medium-size saucepan over medium heat, combine the currants, sugar, and water.
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2
Bring to a boil and cook for 10 minutes.
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3
Remove from the heat and stir in the sherry.
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4
Let cool completely.
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5
Spread the mixture evenly over the sponge cake, then sprinkle the almonds evenly over the currant mixture.
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6
Cut the cake horizontally into 1-inch-wide strips, then cut the strips into quarters.
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7
Spoon the creme Anglaise into 12 dessert bowls, then in each bowl stack four pieces of the cake on top of each other.
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8
Spoon over the whipped cream, and garnish with a mint sprig.
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9
Serve immediately.
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10
Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat.
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11
With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow and thick, and has tripled in volume, about 8 minutes.
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12
With the mixer on low, beat in the warm milk mixture.
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13
Sift the flour, baking powder, and salt into a medium-size mixing bowl.
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14
Fold the flour mixture into the egg mixture and blend thoroughly until smooth.
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15
Add the vanilla and mix gently.
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16
Grease a 17 x 12-inch baking pan or jellyroll pan with 2 teaspoons butter.
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17
Sprinkle evenly with the remaining 2 tablespoons sugar.
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18
Pour the batter into the pan, spreading it evenly.
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19
Bake until the cake springs back when touched, about 15 minutes.
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20
Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper.
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21
Let cool completely.
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22
Put the yolks in a saucepan and add the sugar.
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23
Beat with a wire whisk until thick and lemon colored.
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24
Put the cream in a nonreactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan).
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25
Gradually add the cream to the yolk mixture, beating constantly.
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26
Cook over low heat until the mixture thickens slightly.
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27
Do not overcook or boil, as the sauce will curdle.
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28
Remove from the heat and stir in the vanilla.
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29
Strain through a fine-mesh sieve into a cold bowl.
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30
Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming if not using immediately.
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31
Will keep refrigerated for 24 hours.
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32
Before serving, warm over low heat.
