Zutaten für Tipsy Cake Trifle 1950's
- 2 cups whole milk
- 1 cup whipped cream
- 3 large eggs
- Caster Sugar
- 1/4 cup cornstarch
- Vanilla Bean Paste
- 2 cups cubed sponge cake
- 4 tablespoons brandy
- Sour Cherries
- Whipping Cream
- Jello Gelatin
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Zubereitung von Tipsy Cake Trifle 1950's
- In a heatproof bowl, combine 2 cups whole milk and 1/2 cup heavy cream. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Heat gently until just about to simmer.
- In a separate bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1 teaspoon vanilla extract until light and frothy.
- Gradually whisk the hot milk mixture into the egg mixture, ensuring a smooth consistency.
- Return the bowl to the double boiler and cook, stirring constantly and gently, for 3-4 minutes, or until the custard has thickened to a smooth, velvety consistency. Do not boil. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and chill completely.
- To assemble the trifle, use a pretty trifle bowl. Arrange 1 cup of cubed sponge cake at the bottom, and drizzle with 2 tablespoons of brandy.
- Top with 1/2 cup of drained, pitted cherries and a thin layer of whipped cream (about 1/2 cup).
- Add another layer of 1 cup cubed sponge cake, drizzle with 2 tablespoons of brandy, then top with 1 packet (18g) of prepared jelly.
- Add 1/2 of the chilled custard over the jelly, followed by the remaining 1/2 cup of drained, pitted cherries, another splash (1 tbsp) of brandy, and the remaining chilled custard.
- Top with the remaining whipped cream (about 1/2 cup) and decorate with additional cubes of jelly.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
127g
Fat
74g
Carbs
16g
