8 Serves
103 Mins
In a saucepan, whisk together the egg yolks, sugar, and milk over medium heat, stirring constantly until the mixture thickens into a smooth pastry cream.
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FrenchVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
181 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
276 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
1 g / 28 gSugar
54 g / 50 gSaturated Fat
9 g / 20 gCholesterol
589 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Remove the pastry cream from the heat and set it aside to cool completely.
Using a serrated knife, slice the sponge cake into uniform, even pieces.
Arrange a layer of sponge cake at the bottom of a serving dish and brush it generously with Alchermes liqueur until the cake is well soaked.
Spread a layer of the cooled pastry cream over the soaked sponge cake, repeating the layering process until all ingredients are used.
Cover the dish and refrigerate for at least one hour to allow the flavors to meld before serving.
8
g20
g4
g
American