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Ingredientes
- 6 ounce Softened butter
- 6 ounce Caster sugar
- 1 x Orange, zest of
- 6 ounce Self-raising flour
- 1 tsp Baking pwdr
- 3 lrg Large eggs Good quality jam
- 1 x 7 ounces can apricots in natural juice
- 1/2 x Lemon, juice of
- 1 x Vanilla pod
- 1 pt Double cream
- 5 x Egg yolks
- 1 tsp Cornflour
- 1 Tbsp. Caster sugar
- 3/4 pt Double cream
- 2 tsp Icing sugar
- 1 x Vanilla pod
- 1/4 pt Madeira
- 2 Tbsp. Fresh orange juice
- 3 Tbsp. Caster sugar
- 1 Tbsp. Brandy Whipped cream Toasted flaked almonds
Direcciones
- First of all, make all the parts to the trifle.
- Sandwich cake: preheat the oven to 160C/gas 3. Grease and dredge 2 x 8" sandwich tins with caster sugar.
- Soften the butter at room temperature for a few hrs. Grate the orange zest finely. Sieve the flour and baking pwdr together, then put all the ingredients into a mixing bowl. Give them a good whisk till smooth and a soft dropping consistency.
- Divide between the tins and bake for 20-25 min till golden brown and hard in the middle. Turn out on to a wire tray.
- Apricot puree: drain the apricots, puree them and sharpen the taste with a little lemon juice.
- Custard: split the vanilla pod in half lengthwise. Scrape out the seeds into the double cream in a saucepan and add in the pod as well.
- Whisk the egg yolks, cornflour and sugar together in a bowl. Bring the vanilla cream to boiling point and remove the pod. Allow the cream to rise in the pan, then pour quickly on to the egg mix, whisking continuously till the mix thickens. Pass the custard through a fine sieve.
- Chantilly cream: split the vanilla pod and scoop the seeds into the cream. Add in the sieved icing sugar and whisk together lightly to create a soft floppy consistency that will spread easily.
- Tipsy: mix all the ingredients together and taste. Add in more sugar if liked.
- To assemble the trifle, slice the sponges in half horizontally and spread thickly with jam. Put the sponge layers back together, then cut them into pcs and arrange in a glass dish. Pour sufficient tipsy over them to moisten the sponges. Top with fruit puree and spread the custard over the top. Then top with the cream, thickly spread.
- Decorate with whipped cream and toasted almonds.
