Trifle

Today we made Trifle!

Cake: 1/2C cake flour, 1/2C + 1T sugar, 4 eggs, separated, pinch salt, 1/2t cream of tartar, 1/2 t vanilla extract
Custard: 1 1/2C mlik 4 egg yolks, 1/2C sugar, 1/2t vanilla extract, 1/4C heavy cream, 1/2C raspberries, 1/2C blueberries, fruit spread, 1T rum

Preheat oven to 300F.

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Sift flour and 1/4C sugar. In separate bowl, beat egg yolks.

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In separate bowl, beat egg whites with salt until foamy. Beat in cream of tartar and remaining sugar until well blended.

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Fold in egg yolks.

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Add flour and vanilla. Blend well. Turn into two 8″ round cake pans lined with baking parchment. Bake for 30 minutes. Increase temperature to 325F and bake 10-15 minutes or until lightly browned. Cool and remove from pans.

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Boil milk. Set aside. Mix egg yolks, sugar and vanilla until thick enough to form a ribbon.

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Blend milk and egg mixture. Strain back into the saucepan. Cook over low heat until slightly thick. Do not burn. Add cold milk. Chill. Put one cake layer in the bottom of a wide bowl or on a large, round platter. Spread on fruit preserves. Sprinkle with rum.

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Pour on half the custard.

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Sprinkle on half the raspberries and/or blueberries.

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Add the second cake layer. Spread on more preserves. Whip cream with sugar until thick.

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Spread cream onto berries. Pour on remaning custard.

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Add remaining berries.

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