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Trifle and Cake Recipe

cookie1's picture

I am looking for a very simple trifle recipe with the following ingredients:


custard, strawberries, whip cream and also a sheet cake recipe.


Cheryl


It is nice to be important, but it is more important to be nice!

Cheryl

It is nice to be important, but it is more important to be nice!

ADodge's picture

(post #67336, reply #1 of 2)

This is a lovely lemon mousse trifle form FC Issue #52. You can certainly sub strawberries for the raspberries.
http://www.taunton.com/finecooking/recipes/raspberry-lemon-mousse-trifle.aspx?ac=ts&ra=fp
or you can give this recipe of mine a spin - see below:

As for sheet cake recipe, I'd have to suggest the Chocolate Cake for a Crowd from The Weekend Baker. I've had readers tell me that they've never made an easier, more delicious cake!

Trifle
Makes one large trifle or 10 servings.

2 cups heavy cream

4 large egg yolks

1/3 cup sugar + 2 tablespoons

1 tablespoon all purpose flour

1 teaspoon vanilla

5 cups halved strawberries

3 tablespoons dark rum, orange liqueur or orange juice

1 teaspoon finely grated orange zest

6 slices, 1/2-inch thick, of Pound Cake (frozen and thawed is fine)

Toasted sliced almonds and sweetened whipped cream

In a medium bowl, whisk the egg yolks, 1/3 cup sugar and the flour until well blended and light in color. Pour the heavy cream into a small saucepan and bring just to a boil. Gradually whisk the cream into the eggs. Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until very thick and mixture is just boiling. Pour the cream into a clean, large bowl and stir in vanilla. Scrape down the sides and gently press a piece of plastic wrap directly on the cream’s surface to prevent a skin from forming. Refrigerate until well chilled or overnight.

In a large bowl, toss the berries, rum, the remaining 2 tablespoons sugar and orange zest until well blended. Cut each pound cake slice into 8 pieces. Arrange half of the cake pieces snugly in the bottom of a 2 ½ quart serving bowl. Spoon half of the fruit along with half of the juices over the pound cake. Pour half of the chilled custard over the fruit. Top with layers of remaining pound cake, fruit and juices. Pour remaining custard over fruit. Cover with plastic and refrigerate 4 hours or up to 1 day. Just before serving, top with sweetened whipped cream and toasted almonds.


Edited 12/17/2007 4:14 pm ET by ADodge

cookie1's picture

(post #67336, reply #2 of 2)

Thanks so much. Fortunately, I do have the Weekend Baker so that will work!


 


Cheryl


It is nice to be important, but it is more important to be nice!

Cheryl

It is nice to be important, but it is more important to be nice!