 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This trifle is delicious! Aside from that it looks as lovely as a picture which I don't have. However, I have what it started out to look like.....and of course it has Amaretto. Once again, I used an industrial size cake mix so my times and servings are just an estimate. Ingredients:
6 dried apricot halves, halved |
1 cup amaretto liqueur |
1 (19 1/2 ounce) yellow cake mix |
3 large eggs |
1/3 cup vegetable oil |
1 1/3 cups apricot jam or 1 1/3 cups apricot preserves |
3 3/4 cups instant prepared custard |
toasted slivered almonds, lightly chopped, for garnish |
Directions:
1. Preheat oven to 375ºF.
2. In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
3. Grease and flour a 9x13 baking pan.
4. In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
5. Beat until well combined.
6. Evenly spread the batter into the pan.
7. Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
8. Let the cake cool in the pan for 15 minutes.
9. Unmold the cake.
10. Using a 3 round cookie cutter, cut 12 rounds from it.
11. Use a serrated knife to split each round in half horizontally.
12. With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
13. To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
14. Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
15. Top with another layer of cake, jam and custard.
16. Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
17. NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.
|
|