| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 5 |
c |
Rhubarb (chopped) |
| 2 |
tb |
Water |
| 2 |
c |
Sugar |
| 2 |
tb |
Corn starch disolved in: |
| 2 |
c |
Water |
| 6 |
|
Egg yokes |
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 1 |
tb |
Butter |
| 2 |
ts |
Vanilia extract |
| 1 |
|
10" sponge cake using your favorite recipe; cut into 0.5" cubes |
INSTRUCTIONS
THE SAUCE
THE CUSTARD
THE CAKE
From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
from "Lori cooks light and easy (TLC)", untested
THE SAUCE: Cook the rhubarb, water and sugar to a sauce, about 10 minutes,
then add cornstarch dissolved in water and cook that until thick, about 5
minutes. Add red food coloring (if you like). Cook until tender and then
cool
THE CUSTARD: Whisk the egg yolks. Wisk in sugar, cornstarch, salt and milk.
Cook over low heat until thick, about 5-10 minutes. Add butter and vanilla.
Top with wax paper to prevent skin formation and let cool completely.
THE CAKE: make a 10" sponge cake using your favorite recipe. Bake in a pan.
Cut into 0.5" cubes.
FINAL ASSEMBLY: throw 1/2 of the sponge cake cubes into your triffel bowl.
Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again:
cake, custard, rhubarb. Finaly end with custard, rhubarb. Top the whole
thing with whipped cream.
OPTIONS: Use ANY custard recipe you like, and any Rhubard sauce recipe you
like.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”