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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoons flour |
6 egg yolks |
1/2 cup sugar |
1 teaspoon vanilla |
6 egg whites |
1 pinch salt |
1/2 cup flour |
8 ounces raspberry jelly |
12 almond macaroons, crumbled |
1/2 cup brandy |
12 egg yolks |
1/2 cup sugar |
2 cups milk, scalded |
2 cups cream, scalded |
1 tablespoon vanilla |
1 cup whipping cream |
2 tablespoons sugar |
2 tablespoons brandy |
to taste maraschino cherry, split |
to taste angelica leaf |
to taste almonds, blanched sliced |
Directions:
1. Butter the bottom and sides of an 11x16-inch jelly roll pan and an 8-inch square cake pan. Line with waxed paper. Butter the paper and dust lightly with the flour.
2. Set the pans aside. Beat the egg yolks, sugar and vanilla with an electric mixer until the mixture is light and ribbons when the beater is lifted.
3. Beat the egg whites and the salt until they hold stiff peaks.
4. Fold one-fourth of the eggs whites into the yolk mixture. Pour the yolk mixture on top of the remaining egg whites and sprinkle on the 1/2 cup flour.
5. Fold the mixture together.
6. Pour into the prepared jelly roll pan and 1-inch deep into the prepared cake pan.
7. Bake in a preheated 350 degree F oven for 15 minutes or until lightly browned.
8. Invert the cake onto a rack or baking sheet to cool. Peel off the waxed paper.
9. Split the 11x16-inch cake in half crosswise. Spread one half with some of the raspberry jelly.
10. Top with the other half of the cake. Cut the layered cake into triangles.
11. Line the bottom of an 1-1/2 quart glass serving bowl with the sandwiched triangles.
12. Line the sides of the bowl with the triangles alternately pointing up, then down, leaving about 1/3-inch between each triangle. Fill the spaces with the remaining raspberry jelly.
13. Cut the 8-inch square cake into small pieces and sprinkle inside the bowl al ong with the macaroons.
14. Sprinkle with the brandy.
15. Beat the egg yolks and sugar in a large bowl until the mixture is light and ribbons when the beater is lifted. Pour on the milk and cream in a stream while beating.
16. Transfer the mixture to a heavy saucepan. Cook over low heat, stirring, until thickened. Do not let it boil.
17. Remove from the heat and stir in the vanilla.
18. Pour the hot custard into a metal bowl.
19. Place the bowl in a larger bowl filled with cracked ice. Stir the custard until cool.
20. Pour the cooled custard on top of the crumbled cake and macaroons, filling the bowl to within 3/4 inch of the top.
21. Chill, covered, for at least 6 hours.
22. Beat the whipping cream with sugar and brandy until it holds stiff peaks.
23. Place in a pastry bag fitted with a fluted tip and pipe the whipped cream over the edges of the cake sandwiches. Pipe a large rosette in the centre of the custard.
24. Decorate the trifle with the cherries and angelica leaves. Sprinkle with almonds and serve.
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