Raspberry Angel Dessert

1. 1

   Slice cake in 3 layers.

2. 2

   Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan.

3. 3

   Slowly add milk; mix well.

4. 4

   Cook and stir over medium heat until mixture is thick and bubbly.

5. 5

   Cook 2 minutes more.

6. 6

   Stir some of the hot mixture into egg yolks; return to hot mixture.

7. 7

   Bring just to boiling, stirring constantly.

8. 8

   Remove from heat; add vanilla.

9. 9

   Cool.

10. 10

    Fold whipped cream into pudding.

11. 11

    Reassemble cake, spreading filling between layers and on top.

12. 12

    Garnish with raspberries and, if desired, fresh mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.