Raspberry or Cherry Baked Custard
This sweet dessert features a genoise cake base layered with raspberry or cherry and cream filling, topped with sliced almonds and a dusting of powdered sugar, then baked until golden.
Ingredients
Genoise cake slice (approx 3/8 inch thick, see page 351)
1 slices
Raspberries or pitted sweet cherries
3 oz
Custard sauce (see page 217)
2 oz
Whipped cream
1 oz
Cherry liqueur, orange liqueur, or fruit brandy
to taste
Sliced almonds
0.25 oz
Butter (melted)
0.25 oz
Powdered sugar (optional)
to taste
Instructions
1
Step 1
Choose a large enough shallow baking dish or other heat-resistant container that can hold the fruit in a single layer.
2
Step 2
Cut a thin slice of genoise cake (approx 3/8 inch/1 cm thick) and place it at the bottom of the container.
3
Step 3
Arrange the fruit on the cake. (The fruit can be marinated in advance with fruit brandy or liqueur plus a little sugar, drained before use, and the marinade reserved for step 4.)
4
Step 4
Mix the custard sauce, whipped cream, and liqueur. Spread the mixture over the fruit to completely cover.
5
Step 5
Mix the sliced almonds and melted butter, sprinkle over the cream filling. Sift a thick layer of powdered sugar on top.
6
Step 6
Place in the upper part of the oven or under a broiler for a few minutes until the surface is golden brown.
7
Step 7
Serve warm.
