- 1 sponge cake
- 1 quart peaches
- raspberry jam
- custard cream
Slice cake. Spread with jam. Put one layer of drained fruit in bottom of dish. Place 1/2 of cake on top. Repeat this. Next put the syrup from peaches into saucepan; add 2 tablespoons of sugar. Boil 10 minutes. Pour over fruit and cakes. Next make a medium custard and pour over all. Leave to cool and set. Serve with whipped cream. You may substitute strawberries or bananas in place of peaches.
By Robin from Washington, IA
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