| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Softened butter |
| 6 |
oz |
Caster sugar |
| 1 |
|
Orange; zest of |
| 6 |
oz |
Self-raising flour |
| 1 |
ts |
Baking powder |
| 3 |
lg |
Eggs |
|
|
Good quality jam |
| 1 |
|
7 ounces can apricots in natural juice |
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Vanilla pod |
| 1 |
pt |
Double cream |
| 5 |
|
Egg yolks |
| 1 |
ts |
Cornflour |
| 1 |
tb |
Caster sugar |
| 3/4 |
pt |
Double cream |
| 2 |
ts |
Icing sugar |
| 1 |
|
Vanilla pod |
| 1/4 |
pt |
Madeira |
| 2 |
tb |
Fresh orange juice |
| 3 |
tb |
Caster sugar |
| 1 |
tb |
Brandy |
|
|
Whipped cream |
|
|
Toasted flaked almonds |
INSTRUCTIONS
SANDWICH CAKE
APRICOT PUREE
CUSTARD
CHANTILLY CREAM
TIPSY
DECORATION
First of all, make all the parts to the trifle.
Sandwich cake: preheat the oven to 160C/gas 3. Grease and dredge 2 x
8" sandwich tins with caster sugar.
Soften the butter at room temperature for a few hours. Grate the
orange zest finely. Sieve the flour and baking powder together, then
put all the ingredients into a mixing bowl. Give them a good whisk
until smooth and a soft dropping consistency.
Divide between the tins and bake for 20-25 minutes until golden and
firm in the middle. Turn out on to a wire tray.
Apricot puree: drain the apricots, puree them and sharpen the taste
with a little lemon juice.
Custard: split the vanilla pod in half lengthwise. Scrape out the
seeds into the double cream in a saucepan and add the pod as well.
Whisk the egg yolks, cornflour and sugar together in a bowl. Bring
the vanilla cream to boiling point and remove the pod. Allow the
cream to rise in the pan, then pour quickly on to the egg mixture,
whisking continuously until the mixture thickens. Pass the custard
through a fine sieve.
Chantilly cream: split the vanilla pod and scoop the seeds into the
cream. Add the sieved icing sugar and whisk together lightly to form
a soft floppy consistency which will spread easily.
Tipsy: mix all the ingredients together and taste. Add more sugar if
liked.
To assemble the trifle, slice the sponges in half horizontally and
spread thickly with jam. Put the sponge layers back together, then
cut them into pieces and arrange in a glass dish. Pour enough tipsy
over them to moisten the sponges. Top with fruit puree and spread the
custard over the top. Then top with the cream, thickly spread.
Decorate with whipped cream and toasted almonds.
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