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RecipeNLG
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Large olive wood salad bowl — toss and serve at the table
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Large olive wood salad bowl — toss and serve at the table
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Reserve one cup of almond cream for later. Cut cake lengthwise in half, then crosshalf. Prepare vanilla with 1 1/2 cups milk and almond; fold in 2 cups Cool Whip. Drain syrup from one package of strawberries, add orange juice and spread 1 cup almond cream. Arrange half of pound cake slices over almond cream. Drizzle half of orange juice mixture over cake to moisten it. Top cake with half of strawberries, spread almond cream on top. Moisten cake with remaining juice mixture; add peaches. Arrange remaining strawberries in circle, spoon reserved cream in middle and sprinkle with almonds.