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How to make it

  • Dissolve cornstarch in the cream and cook until it thickens a little then add egg yolks and sugar which have been beaten together and cook until thick.
  • Cool cream to room temperature and then chill in refrigerator at least 30 minutes.
  • When cream is cold add extracts and nuts.
  • Cut angel food in pieces and serve with almond cream over the top.

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