1 angelfood cake
1 jar raspberry preserves
3 cups prepared custard
1/3 cup cream sherry
1/4 cup sliced almonds
whipped cream for topping
Cut angelfood cake into 3 equal parts. Spread raspberry preserves on the top of the bottom layer. Drizzle half of the sherry on top of the raspberry preserves followed by half of the custard. Spread raspberry preserves on the top of the middle layer, followed by sherry and custard. Place the top layer of the cake on and top with whipped cream and almonds. If you wish you may use a different flavor of preserves and use vanilla pudding in place of the custard. You can use a sugar free angelfood cake.
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