Directions: |
Directions:Sift together cake flour, baking powder, and the 1/4 teaspoon salt. In small saucepan, heat the 1/2 cup milk and the 2 tablespoons butter or margarine until butter melts; keep hot. In mixer bowl, beat whole eggs on high speed of electric mixer until thick and lemon-colored, about 3 minutes. Gradually add the 1 cup sugar, beating constantly at medium speed for 4 to 5 minutes. Add sifted dry ingredients to egg mixture; stir just until blended. Stir in hot milk mixture and the first 1 teaspoon vanilla; blend well. Turn into greased and floured 8-inch round cake pans. Bake in 350-degree oven for 20 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans. Cool on rack.
Meanwhile, in saucepan, combine the 1/3 cup sugar, the cornstarch, and the 1/8 teaspoon salt. Stir in the 1 cup milk. Cook and stir over medium-high heat until thickened and bubbly. Stir a moderate amount of hot mixture into beaten egg yolks. Return to mixture in pan, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in the 1 tablespoon butter and 1 teaspoon vanilla. Cover surface of pudding with waxed paper or clear plastic wrap; chill. Whip the 1/2 cup cream; fold into chilled pudding. Set aside 14 strawberries for garnish; crush (or slice) remaining berries to make 2 cups. Stir in the 3 tablespoons sugar.
To assemble trifle: Split cake layers in half to make 4 layers. Fit 1 layer into bottom of 1 1/2-quart souffle dish; spread 1 cup berries over. Top with second cake layer. Sprinkle half the liqueur over second layer. Spread with all of the pudding. Place third cake layer atop; spread remaining berries over. Sprinkle cut side of fourth cake layer with remaining liqueur; place cake, cut side down atop berries in souffle dish. Cover and refrigerate overnight. Just before serving, sift a heavy covering of powdered sugar over the top. Score top with a long knife or long heated skewers. Garnish with whipped cream rosettes and reserved strawberries, halved. |
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Notes: |
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Notes: This is a great summer dessert. To make a simplified version, you may use pound cake instead of going through step one. Simply cut the cake to fit the souffle dish and follow the instructions for assembly. It does not have to be in whole layers; you can cut pieces to fit the dish. Also, you can substitute the strawberries with whatever is available (blueberries, raspberries, or a combination of several types). It all works.
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