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1
Bake angel food cake; cool, remove from mold, and set aside while preparing custard.
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2
Wash and dry the angel food cake mold.
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3
Prepare custard:
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4
Beat egg yolks and 1/2 cup sugar until well mixed.
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5
Stir in sherry and add pinch of salt.
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6
Cook over water in a double-boiler, stirring constantly, until thickened.
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7
Remove from heat.
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8
In a clean bowl, beat egg whites until stiff.
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9
In a separate bowl, whip 1 cup cream until stiff, then add 1/4 cup of sugar and whip briefly to mix.
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10
Dissolve gelatin in a cup with the cold water, then set the cup in a tray of hot water until gelatin turns clear.
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11
Using a whisk, combine egg whites and whipping cream mixture.
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12
Gradually pour in dissolved gelatin, whisking the whole time.
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13
Finally, add in egg yolk mixture, using whisk to mix.
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14
To assemble:
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15
Tear chunks from angel food cake and form an approximately 3/4 inch layer in bottom of clean angel food cake mold.
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16
Pour about 1/3 of custard over the cake layer.
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17
Repeat with two more layers of cake and custard, but end with a layer of cake on top.
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18
Refrigerate in the mold overnight.
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19
Before serving, whip 1/2 cup whipping cream until stiff. Add almond extract and whip briefly to mix.
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20
Remove mold from fridge and turn cake onto a plate. Tap sides of mold with a knife and gently life mold off cake.
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21
Lightly ice cake with the almond whipped cream.
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22
Serve small slices with fresh blueberries on the side.
