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La Crema - Deluxe Cream Cake

Published January 17, 2008        by Nicole

  • 4 eggs
  • 4 tbs. sugar
  • 4 cups milk
  • 4 tbs. cornstarch
  • Rind of one lemon cut in one piece
  • 2 lbs. plain pound cake
  • 1 oz. bittersweet chocolate, chopped
  • 1 tsp. almond extract
  • 1 maraschino cherry
  • 2 tbs. diced citron

Blend cornstarch in 1/2 cup milk. Combine with rest of milk, eggs, sugar, and lemon rind. Blend thoroughly in saucepan.

Cook over slow fire about 10 minutes; stir constantly until it comes to a boil. Remove from fire immediately; take out lemon rind; add almond extract. Cool.

Slice pound cake in ¼ inch thick slices. Arrange 1 layer of cake on bottom of 10 inch pie plate; pour some of mixture (about ½ inch thick) over this. Alternate until all cake and mixture is used. The top layer should be cream. Place in refrigerator 4 to5 hours or until ready to serve. Then sprinkle chopped chocolate and citron over top with a cherry in the center for color.

It makes for great chocolate treats and is a wonderful dessert for chocolate-fans.

Serves 10 to 12.