5 eggs
3/4 c. sugar
1/2 tsp. almond flavoring
3/4 c. sifted flour
3/4 tsp. baking powder
1/4 tsp. salt
Raspberry Sauce (recipe below)
Custard Sauce (recipe below)
1 (1 lb. 13 oz.) can sliced peaches, well drained
1 1/3 c. flaked coconut
1 pt. heavy cream
1/4 c. sugar
1 tsp. vanilla
Toasted slivered almonds
Red maraschino cherries

Combine eggs, 3/4 cup sugar and almond flavoring in a mixing bowl. Beat until thick and lemon colored. Sift together cake flour, baking powder and salt. Fold into egg mixture. Turn into well greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake in a 350 degree oven 20 minutes or until done. Turn out on rack to cool. Divide cake into thirds. Tear each third into small pieces. Prepare raspberry sauce and custard sauce.

Layer 1/3 of cake in 4 quart crystal bowl. Top with 1/3 of raspberry sauce, 1/3 of custard sauce, 1/2 of peaches and 1/2 of coconut. Repeat layers. Top with remaining cake, raspberry sauce and custard sauce. Refrigerate 1 hour. Whip cream with 1/4 cup sugar and vanilla until thick and creamy. Swirl over dessert; decorate with almonds and cherries. Serves 12.

Raspberry Sauce: Drain 2 (10 ounce) packages of frozen raspberries, thawed, reserving juice. Add enough water to juice to make 1 1/2 cups. Combine 1/4 cup sugar and 2 tablespoons cornstarch in a 2 quart saucepan. Gradually stir in 1 1/4 cups fluid and 1 tablespoon lemon juice while stirring constantly, until thickened. Add raspberries and cool well.

Custard Sauce: Prepare 1 (4 3/4 ounce) package vanilla pudding and pie filling with 3 3/4 cups milk using package directions. Cool. Stir in 1 1/2 teaspoons vanilla.