1. Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk. 2. Bring to a boil over medium heat, stirring constantly. 3. Boil and stir 2 minutes. 4. Beat egg yolks slightly. 5. Blend a small amount of hot mixture into egg yolks; return all to the pan. 6. Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well. 7. Cover and chill. 8. To assemble, spread cake with apricot jam. 9. Dice fruit of choice; place in a bowl with Cointreau. 10. Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry. 11. Fold into chilled custard a little at a time. 12. Whip cream in a chilled bowl with chilled beaters until stiff peaks form. 13. In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once. 14. Top with remaining custard, fruit and whipped cream. 15. Garnish with chocolate curls. ---------------------------------------------------------------------------
Nutrition
Ingredients
