This recipe requires advance preparation. Slice cake, lengthwise, ½-inch thick. Spread each slice with marmalade and arrange in single layer in large Pyrex dish. Sprinkle with chopped almonds. Sprinkle sherry over all and refrigerate for at least 12 hours. To make the custard sauce, combine the sugar, egg yolks and cornstarch in saucepan; slowly add scalded milk. Cook and stir over moderate heat until mixture coats a metal spoon. Remove from heat and stir in vanilla. To serve, divide cake on 8 individual dessert plates. Pour custard sauce over each serving; garnish with whipped cream and a cherry. Serves 8.