~Cookin' In The Kitchen Since 2003~

Thursday, January 6, 2011

Nana's English Trifle

Sponge cake
1 large box each of Lime and Raspberry Jello
2 bags frozen Raspberries
English custard
2 1/2 cups of milk + sugar to taste
1/2 pint heavy cream
1/2 pint whipping cream
Slivers of almonds and raspberries for decoration
{Sponge Cake Recipe}
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1 tsp baking powder
pinch of salt
2 Tbsp. milk
Put eggs, sugar and vanilla in a small metal mixing bowl.
Sift together flour, baking powder and salt.
Grease and flour an 8 inch cake pan.
Whisk the eggs, sugar and vanilla over a pan of boiling water for 5 minutes. {a double boiler works well for this.}
Remove from heat and continue whisking for 5 minutes more.
Fold in the flour and milk quickly but lightly.
Turn the mixture into the prepared cake pan and bake for 15 minutes at 400.
Cool on a wire rake.
{To Prepare English Trifle}
Cut sponge cake into a trifle dish. {just enough to cover the bottom of dish.
Place a little fruit between the sponge cake pieces.
Make the Lime Jello according to directions on the back of the box. {Use the speed set method}
Pour over sponge cake in trifle dish.
Set till firm.
When lime layer is firm, cut more sponge cake into trifle dish and use a little more fruit between the sponge cake layers. {do not use to much sponge and fruit, as your next red jello layer must cover it all. You can judge how much to use by the thickness of the green layer. You might not use all of the sponge cake. That's okay.}
Prepare the Raspberry Jello according to the speed set method and pour over second layer of sponge cake.
Set until very firm.
Prepare custard while Raspberry layer is firming.
{English Custard}
1/3 cup sugar
2 Tbsp. cornstarch
1/8 tsp. salt
1 3/4 cup whipping cream
3 egg yolks, slightly beaten
2 Tbsp. butter, softened
1 tsp. vanilla
1 tsp. almond extract
Blend sugar, cornstarch and salt in saucepan.
Combine cream and egg yolks and gradually stir into sugar mixture.
Cook over medium heat watching and stirring constantly until mixture thickens and comes to a boil. {Watch closely so it does not burn.}
Stir and boil 1 minute.
Remove from heat, add butter and flavorings.
Allow to cool at room temperature.
When cool, spoon skim off of the top and discard or eat!
Pour cooled custard on top of the set raspberry layer of the English Trifle.
Refrigerate until ready to serve.
Just before serving, top with whipped cream.
{Whip Cream}
1 cup Heavy Cream
Pour Heavy Cream into a medium mixing bowl.
Whip on high until it starts to thicken and become creamy.
Add enough enough sugar to make cream sweet.
Start with 4 Tbsp. and gradually add more according to desired sweetness.
Whip until light and fluffy and the sugar is well incorporated, but be careful not to whip to butter!
Add little dollops of whip cream to the top of the custard layer on the English Trifle.
Decorate dollops with slivered almonds and raspberries.
Serve with a big serving spoon, making sure to scoop clear to the bottom of the Trifle dish to give everyone a taste of each layer!

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