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1
Cut cake to make 3 layers (if smaller just two).
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2
Filling: Heat cream and sugar in double boiler.
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3
Add in well beaten egg yolks, then cornstarch that has been dissolved in small amount of lowfat milk.
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4
Stir till very thick.
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5
Remove from fire and beat till cold.
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6
Strain to prevent lumps.
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7
Whip cream very stiff; add in sugar and vanilla.
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8
When custard is cool, blend with cream.
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9
NOTE: Using an electric beater to blend is apt to make it separate.
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10
Do it carefully by hand.
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11
A whisk is good for this.
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12
Frost bottom layer with custard then put 2nd layer on, frost sides and top with the remaining custard.
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13
Blanch almonds and shave (or possibly buy package of prepared ones).
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14
Toast slightly.
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15
Sprinkle over top and sides of cake.
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16
Decorate with candied cherries cut in half.
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17
Cocktail cherries may be used as candied ones are not always available.
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18
I like the consistency of the candied ones.
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19
I use red for Valentine's Day or possibly Presidents' Day, green for St. Patrick's Day, but red and green at Christmas.
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20
Save extra layer for another 1/2 cake.
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21
It's too rich for 3 layers!
