Ingredients: |
Ingredients: Sponge:
3/4 c. butter
3/4 c. sugar
3 eggs, separated
1 c. flour
1/3 c. ground almonds
2-3 Tbsp. milk
Custard:
3 c. milk
3 Tbsp. corn starch
1/2 c. sugar
3 egg yolks
2 tsp. vanilla
To assemble:
Fresh raspberries (or any fruit)
1 c. heavy cream, whipped and sweetened
sliced almonds
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Directions: |
Directions:For sponge: Cream butter and sugar. Add egg yolks and beat until silky. Add the flour with just a little milk to make it a little lighter. Add the almonds. Whip whites until stiff and fold in. Put in greased 8xi baking pan. Bake at 375º for 25 minutes. When cool, take our of pan and split horizontally. Spread a layer of raspberry jam between the layers and put cake back into pan. Cut into pieces approximately 3/4" x 3". Pour 1/2 cup medium dry sherry or dessert sherry (like Harvey's Bristol Cream) over all. Let sit until all is absorbed.
For custard: In pan, combine 1/2 cup milk with corn starch and stir with a whisk until dissolved. Add remaining milk and sugar. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. In a small bowl, break up the egg yolk with a fork and stir in a little hot sauce. Pour all into pan and bring to a boil for 1 minute. Add vanilla. Cool in cold water, putting plastic wrap directly on top of custard so a hard layer does not form.
To assemble: Layer cake fingers, fruit and custard. Spread whipped cream over all and sprinkle with almonds. |
This recipe for Sherry Trifle is from