1 (8x8x2 inch) white or yellow cake
1/2 c. sherry or fruit juice
1 c. raspberry or strawberry jam
1 lg. can sliced peaches, drained
Strawberries, blueberries, raspberries, cherries or bananas
1/3 c. toasted slivered almonds (optional)
Custard or vanilla pudding to serve 4 to 6 people
Whipped cream

CUSTARD CREAM FILLING:

6 tbsp. cake flour
2/3 c. sugar
Dash of salt
2 c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla

Bake the cake according to package directions and cool. Cut into 2 layers and place first layer in a large bowl. Sprinkle with half the sherry, then spread with half the jam. Place half the peach slices on top and layer half of the other fruit on top. Sprinkle with half the toasted almonds. Pour half the custard over. Repeat the layers. Cover and chill. Just before serving, top with the whipped cream.

CUSTARD CREAM FILLING: Combine the cake flour, sugar and salt in the top of a double boiler. Add the milk and egg yolks. Mix well. Place over rapidly boiling water and cook until thickened, stirring constantly. Cool. Add 1 teaspoon vanilla.