Springtime Pudding Cake Recipe - Cooking Index
Springtime Pudding Cake Recipe - Cooking Index
| 2 | Layers of sponge cake | |
| 2 | Vanilla pudding | |
| 1 | Chocolate pudding | |
| 1 teaspoon | 5ml | Almond flavoring |
| 1/2 cup | 73g / 2.6oz | Pineapple - crushed, drained |
| 1/2 cup | 73g / 2.6oz | Pecans - chopped |
| 1/2 cup | 31g / 1.1oz | Maraschino cherries - chopped |
| 3 | Red food coloring | |
| 2 cups | 474ml | Whipping cream - whipped |
Slice each cake layer in half to make 4 layers.
Make puddings according to package directions, reducing milk by 1/2 cup for each package.
Mix half vanilla pudding with almond flavoring, cherries and red food coloring.
Mix half vanilla pudding with crushed pineapple. Mix chocolate pudding with nuts.
Whip cream with 2 tbs sugar and 1 tsp vanilla.
To assemble: Place cake layer on serving dish, cover top with cherry custard, place cake layer over this and spread with pineapple custard, place layer over this and spread with chocolate custard.
Top with remaining cake layer. Cover top and sides with whipped cream. Chill overnight.
Source:
Molly Sherman "The Passover Feast II"
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