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Bakewell Trifle Recipe
Ingredients
25g (1oz) self-raising flour
1tsp baking powder
85g (3oz) ground almonds
A pinch of salt
110g (4oz) butter, softened
110g (4oz) caster sugar
A few drops of almond extract (optional)
2 eggs, beaten
1-2tbsp milk
For the custard
250ml (9fl oz) milk
250ml (9fl oz) double cream
50g (1¾oz) ground almonds (optional)
1 vanilla pod, split
A few drops of almond extract
5 egg yolks
75g (2¾oz) caster sugar
2tsp cornflour
To assemble
2tbsp raspberry jam
100g (3½oz) amaretti biscuits
100ml (3½fl oz) Oloroso sherry or almond liqueur
200g (7oz) raspberries
500g (1lb 2oz) double cream
30g (1oz) flaked almonds, toasted
Method
Preheat the oven to 200°C/fan 180°C/gas 6 and line a 20cm round cake tin with baking parchment.
Mix the flour and baking powder with the ground almonds and salt. Cream the butter and sugar with the almond extract, if using, until pale and fluffy. Add the eggs and flour mixture with enough milk to make a dropping consistency.
Scrape into the tin and bake for 25-30 minutes until golden and springy but firm to the touch. Leave for a few minutes before transferring to a rack.
To make the custard, put the milk, cream and ground almonds, if using, into a pan with the vanilla pod and almond extract. Bring to just below boiling, then remove from the heat. Put the yolks, sugar and cornflour into a bowl. Whisk until very pale and the consistency of stiff foam.
Remove the vanilla pod, then pour the milk onto the egg mixture, whisking until combined. Pour back into the pan. Cook, stirring, until the custard thickens. Whisk until smooth, then transfer to a jug. Cover with oiled clingfilm. Cool, then chill in the fridge.
Cut the cake in half horizontally and sandwich with the jam. Cut into chunks and arrange over the base of a trifle bowl. Top with the amaretti, then pour the sherry over.
Add the raspberries in a single layer, then pour the custard over. Whip the cream until it forms soft peaks, then smooth it over the custard. Sprinkle with the almonds and chill for at least an hour before serving
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