Cake (Tipsy)

Instructions

1. Soak six sponge biscuits in the Vanderhum.
2. Cut the blanched almonds in spikes and garnish the biscuits all over with them.
3. Arrange them in a pyramid shape in a glass dish, with the apricot jam, or some marmalade, or any preserve you like, between.
4. Pour over the whole 1 pint of good custard. A nice supper dish.