mercredi 16 avril 2014

TRIFLE

    TRIFLE

      Yield: 12 servings

                                                                  SPONGE CAKE

      2    Eggs; separated
      1 c  Sugar
      6 tb Hot water
    1/4 ts Lemon extract
      1 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt

                                                              BOILED CUSTARD

      3    Eggs
    1/4 c  Sugar
    1/8 ts Salt
      2 c  Milk; scalded
    1/2 ts Vanilla

                                                                         TRIFLE

      1 lb Raspberry jam
      4 c  Strawberries
           - washed and hulled
           - Sugar
      6 tb Sweet sherry
      1 c  Whipping cream; whipped
           Slivered almonds

  Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar
  gradually and continue beating. Slowly add hot water, then add
  remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until
  stiff and fold in. Sift flour with baking powder and 1/4 teaspoon
  salt and add. Turn batter into ungreased 9-inch square cake pan and
  bake at 350F 25 minutes. Invert pan on rack and let stand until cake
  is cold. Loosen with spatula and carefully remove cake from pan.

  Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar
  and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring,
  in top of double boiler over hot, not boiling, water until mixture
  coats spoon, about 7 to 10 minutes. Add vanilla and cool.

  To assemble trifle, slice cake in halves horizontally. Spread each
  half with jam. Cut in 1-inch cubes. Reserve a few strawberries for
  garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and
  sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle
  with 2 tablespoons sherry, then pour 1/3 of custard over cake.
  Continue layering until berries, cake, sherry and custard are used
  up. Cover and refrigerate overnight. Before serving, top with whipped
  cream and reserved whole berries. Sprinkle with almonds.

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