Tipsy Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: large chiffon (Angel food??) cake - baked several days ahead. Hard to work with fresh cake
Sherry of your choice
plum jam
apricot jam
1/4 cup blanched almonds
orange marmalade
strawberry jam
Wine glass of some kind of brandy liquor or Kirsch
CUSTARD:
2 cups of milk
3 slightly beaten egg yolks
1/4 cup sugar
pinch of salt
1 tsp vanilla
For Garnish:
1/2 cup chopped nuts
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Directions: |
Directions:Make a large Chiffon cake several days ahead
Cut the cake HORIZONTALLY into 5 equal layers
Place the first layer into a deep dish - like a trifle bowl
Sprinkle with a couple TB or so of sherry that you like.
Spread plum jam over the top.
Place layer #2 on top & sprinkle with more sherry
Spread apricot jam on top then sprinkle with almonds
Top with the next layer. Sprinkle on sherry then orange marmalade
Top with the next layer, sprinkle with more sherry & then spread with strawberry jam
Put top layer on & take a wine glass of some kind of brandy liquor or Kirsch & pour over the top.
Make a custard by heating milk in the top of a double boiler. SLOWLY add slightly beaten egg yolks, stirring constantly.Add sugar & salt & continue cooking until mix coats a spoon. Flavor with vanilla then immediately pour over the cake.
Chill all day or overnight,
Decorate with chopped nuts on top |
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Personal
Notes: |
Personal
Notes: from Ric & Joyce's friend B. Huckleberry
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