Strawberry and Almond Trifle

photo1 (5)Ingredients

Sponge Cake:
4 eggs
1/2 cup sugar
3/4 cup flour, sifted
3 tbsp butter, melted

Custard:
10 fl oz heavy cream
3 egg yolks
3 tbsp white sugar

Other:
1 cup strawberry jam
8 oz fresh strawberries
10 fl oz heavy cream
2 oz sliced almonds

How-To

Sponge Cake:

  1. Preheat the oven to 375°.  Line an 8″-9″ round cake pan with parchment paper.
  2. Whisk together the eggs and sugar until combined.  Place a pot of water over medium heat until simmering, then place the bowl with the egg and sugar mixture over the pot (not touching the water) and whisk until the mixture registers at 140° on a thermometer (about 3 minutes).  Then, using an electric mixer, beat until the mixture has tripled in volume and turned a pale yellow (5 to 8 minutes).  It’s important to keep stirring throughout this step!
  3. Sift the flour over the egg mixture gradually, folding it in.  Then fold in the melted butter.
  4. Pour the batter into the pan and bake for about 20 minutes.  When done, transfer to a wire cooling rack and let it cool completely.  Run a table knife gently around the edge of the cake and flip to remove from the pan.

Custard:

  1. Heat heavy cream in a medium saucepan over medium heat.
  2. While cream is heating, beat egg yolks with the sugar until smooth.  Then strain the yolk mixture into a clean bowl.
  3. Pour hot cream into egg yolks and stir vigorously.
  4. Return mixture to a pan over low heat and cook, stirring, until thick enough to coat the back of a spoon.

The Rest:

  1. Toast almonds at 300° for 10 minutes, stirring frequently.
  2. Whip 10 fl oz of heavy cream until thick.
  3. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl.
  4. Spread sliced strawberries over the cake in an even layer.
  5. Spread cooled custard over strawberries in an even layer.
  6. Top with whipped cream and almonds.
Notes

I am a chocolate cake kind of girl, but my mom likes fruit desserts, so for her birthday this year I wanted to make something awesome!  She was out of town until the day before her birthday, so I took two days to make this trifle.  On the first day, Patrick came over and helped me make the cake and the custard, as those parts are more finicky and time-sensitive — I think we were both glad to have two pairs of hands that day!  I finished it up the next day on my own.  I even tried to hand-whip the cream, but my arms got sore long before it was ready, so I caved and used the electric mixer.  But I get points for not using store-bought whipped cream, right?

This recipe was difficult (it was actually the first time Patrick made this kind of cake without it collapsing…whew!), but it was SO GOOD!  Like I said, I am not really a fruit dessert person, and I usually dislike nuts, but this trifle was delicious, right down to the almonds!  If you’re feeling ambitious and want to give it a shot, it’s completely worth it, just be sure you can give it your full attention.

Difficulty ✦✦✦✦✧

photo2 (4)

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