Strawberry Custard Cake

2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.

Mix together sugar, cornstarch and milk in a saucepan.

Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil.

Boil for 1 minute; then remove from heat.

Add ½ cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly.

Cook for 3-4 minutes.

Add the vanilla and set aside to cool.

Place the slices of pound cake along the bottom of a large dish.

Spread slices with the raspberry jam.

Slice the strawberries and place over jam.

Drizzle orange juice over the strawberries.

Spread custard over top; then sprinkle with almonds.

Cover and refrigerate.




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