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