1 angel food cake

CREAM FILLING:

Yolks of 4 eggs
1 c. cream
1/2 c. sugar
2 heaping tbsp. cornstarch
3/4 pt. whipping cream
1 tbsp. sugar
1 1/2 tsp. vanilla

TOPPING:

2 oz. almonds
2 oz. or more candied cherries

Cut cake to make 3 layers (if smaller just two). Filling: Heat cream and sugar in double boiler. Add well beaten egg yolks, then cornstarch which has been dissolved in small amount of milk. Stir until very thick. Remove from fire and beat until cool. Strain to prevent lumps. Whip cream very stiff; add sugar and vanilla. When custard is cold, blend with cream. NOTE: Using an electric beater to blend is apt to make it separate. Do it carefully by hand. A whisk is good for this.

Frost bottom layer with custard then put 2nd layer on, frost sides and top with the remaining custard. Blanch almonds and shave (or buy package of prepared ones). Toast slightly. Sprinkle over top and sides of cake. Decorate with candied cherries cut in half. Cocktail cherries may be used as candied ones are not always available. I like the consistency of the candied ones. I use red for Valentine's Day or Presidents' Day, green for St. Patrick's Day, but red and green at Christmas.

Save extra layer for another 1/2 cake. It's too rich for 3 layers!