Patty's English Trifle
Source: Ann
Cake:
1/4 lb butter
1 cup fruit sugar (fructose) (= 1 1/2 cups regular sugar)
2 eggs
2 cups flour
3/4 cup milk
1 T baking powder
2 tsp vanilla
Custard:
3 egg yolks
1/4 cup sugar
1 T cornstarch
2 1/3 cups milk
1 tsp vanilla
raspberry preserves
cream sherry (can use grand marnier or brandy)
choice or combo of raspberries, blueberries, strawberries, blackberries, peaches
sweetened whipped cream
Cream butter and sugar together until light and fluffy. Add eggs and beat until smooth. Beat in vanilla.
Whisk flour and baking powder together. Add flour to butter mixture along with milk.
Pour into buttered 9 X 13 inch pan and bake at 350 for approximately 30 to 40 minutes or until golden.
Scald milk. Beat egg yolks with sugar and cornstarch.
Add scalded milk to egg mixture. Cook until thickened.
Add vanilla and cool with plastic wrap on surface of custard. This will prevent a skin from forming.
To assemble - Cut cake in half and then slice horizontally and then spread with raspberry preserves that have
been thinned with sherry.
Cut cake into chunks and place a layer of cake in trifle or glass bowl. Sprinkle with sherry.
Pour some of the custard over cake and add fruit. Repeat the layers. Refrigerate.
For best results, assemble in the bowl one day ahead. This allows the custard to meld with the cake.
Pipe whipped cream over surface a few hours before serving.
Sprinkle with toasted sliced almonds.