Rich Sherry Cream Cake Recipe

Name: Rich Sherry Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 egg yolks; 3/4 c. sherry; 1/2 c. sugar; 1 envelope unflavored gelatin; 1/2 c. water; 2 c. heavy cream; 1/4 c. sugar; 1 large angel food cake; whipping cream; toasted almonds (for garnish)

Servings: persons

1
Beat egg yolks well.
2
Cook eggs, sherry and 1/2 cup sugar in a double boiler until a thick custard.
3
Soak gelatin in water.
4
Fold gelatin into warm custard. Whip the cream with 1/4 cup sugar. When custard is cool, fold in whipped cream. Break angel food cake into chunks (size of an egg).
5
Alternate cake and custard in a tube pan.
6
Congeal in refrigerator.
7
Unmold.
8
Ice with whipped cream and garnish with almonds.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 egg yolks, 3/4 c. sherry, 1/2 c. sugar, 1 envelope unflavored gelatin, and more.

Yes, Rich Sherry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rich Sherry Cream Cake

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