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Ingredientes
- 1/2 lb dry currants
- 1 c. sugar
- 1 c. water
- 1 c. dry sherry
- 1 x recipe Basic Sponge Cake (see below)
- 1 c. toasted slivered almonds
- 1 x recipe Creme Anglaise (see below)
- 1 c. sweetened whipped cream
- 12 x fresh mint sprigs
- 1/4 c. lowfat milk
- 2 Tbsp. unsalted butter plus
- 2 tsp unsalted butter
- 8 lrg Large eggs
- 1 c. sugar plus
- 2 Tbsp. sugar
- 1 c. bleached all-purpose flour
- 1 tsp baking pwdr
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 5 lrg egg yolks
- 1/2 c. sugar
- 2 c. heavy cream
- 1 tsp pure vanilla extract
Direcciones
- In a medium-size saucepan over medium heat, combine the currants, sugar, and water. Bring to a boil and cook for 10 min. Remove from the heat and stir in the sherry. Let cold completely. Spread the mix proportionately over the sponge cake, then sprinkle the almonds proportionately over the currant mix.
- Cut the cake horizontally into 1-inch-wide strips, then cut the strips into quarters. Spoon the creme Anglaise into 12 dessert bowls, then in each bowl stack four pcs of the cake on top of each other. Spoon over the whipped cream, and garnish with a mint sprig. Serve immediately.
- For the Sponge cake: Preheat the oven to 350 degrees. In a small saucepan, hot the lowfat milk and 2 tsp. butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the Large eggs and 1 c. of the sugar on medium-high speed till the mix is pale yellow and thick, and has tripled in volume, about 8 min. With the mixer on low, beat in the hot lowfat milk mix.
- Sift the flour, baking pwdr, and salt into a medium-size mixing bowl. Fold the flour mix into the egg mix and blend thoroughly till smooth. Add in the vanilla and mix gently.
- Grease a 17- by 12-inch baking pan or possibly jellyroll pan with 2 tsp. butter. Sprinkle proportionately with the remaining 2 Tbsp. sugar. Pour the batter into the pan, spreading it proportionately. Bake till the cake springs back when touched, about 15 min. Cold for about 2 min, then gently flip it out onto a large wire rack or possibly a large sheet of parchment paper. Let cold completely. (Makes 1 sponge cake)
- For the Creme Anglaise: Put the yolks in a saucepan and add in the sugar. Beat with a wire whisk till thick and lemon colored. Put the cream in a nonreactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan). Gradually add in the cream to the yolk mix, beating constantly. Cook over low heat till the mix thickens slightly. Don't overcook or possibly boil, as the sauce will curdle.
- Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve into a cool bowl. Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming if not using immediately. Will keep refrigerated for 24 hrs. Before serving, hot over low heat. (
- Makes about 2 1/2 c.)
- This recipe yields 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 12 servings | |
| Calories 455 | |
| Calories from Fat 182 | 40% |
| Total Fat 20.66g | 26% |
| Saturated Fat 10.42g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 205mg | 9% |
| Potassium 307mg | 9% |
| Total Carbs 56.05g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 43.31g | 29% |
| Protein 8.8g | 14% |
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