6 sponge cakes; raspberry jam; 1 glass of sherry; 6 rounds of pineapple; 300ml custard; cream; angelica; almonds
Spread the sponge cakes with jam and cut them into cubes. Put these into 6 individual glasses and pour a little sherry over each. Shred the pineapple rings and out them on the cake. Cover with a layer of custard, then top with whipped cream, some pieces of angelica and a few shredded almonds.
Melt chopped white vegetable shortening over gentle heat. Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruits; mix well. Add melted shortening and mix thoroughly.