Here is a great old recipe of a trifle cake. This dessert is not very easy to make but, according to its ingredients, it must be very delicious. One of its most curious and alluring features is a large amount of alcohol. Also, remember that this dessert is not light and healthy at all. Still, bon appetit!
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I'm about to make a trifle. A favourite of Lord Braybrooke.
The secret to a good trifle is to make it look fabulous – and not to skimp on the alcohol.
For this recipe you will need:
100g leftover sponge cake
100g sponge biscuits
50ml brandy
1 teacup of jam
125ml sherry
100g crystallised ginger
500ml custard
100g ground almonds
1 ¼ pints whipping cream
1tbsp caster sugar.
For decoration:
almonds
angelica
edible flowers.
And for the decoration, almonds, angelica and edible flowers.
Cut your sponge into slices. This is an excellent recipe for using up left-over sponge cake. This is a fatless sponge. And its crust has an extra crunch because when I made it, I lined the tin with butter and then sprinkled it with fine sugar. It makes it an excellent cake for using in trifle.
Line a glass bowl with the sponge cake and then pour on the brandy.
Now, spread on some jam. Any flavour will do – this is the housekeeper Mrs Warwick's finest strawberry jam. She made it last year – it is very good.
Once you've chopped your crystallised ginger, or fruit, layer it on evenly and then add biscuits. These are sponge biscuits, but you could use macaroons or ratafia biscuits. Make a nice layer of these and then pour on the sherry.
Leave it to soak for 10 to 15 minutes.
Next, if you haven't already, make some custard. Add 2 sheets of gelatine, or 2tbsp of corn flour to make it set properly. I'm then going to add some almonds to make it even thicker.
Then layer it onto your trifle.
There are many, many different recipes for trifle. Some that are easy – that contain packet custard and tinned fruit – the not very good ones. And others, like this, that are very carefully put together.
Next, start whipping your cream. Once you've whisked the cream, add in a little sugar. Then, you can pipe it. Building it up layer by layer – until you've got quite a lot of height.
And there you are. Now it's ready for decoration.
For the decoration, I have used a variety of candied fruit and candied edible flowers.
Be very careful when choosing flowers to decorate dishes such as this – you must make sure they're
edible.
So, here we have some wild violets, and we have some cowslips. I've also put on some angelica and some candied ginger. The candied flowers are primulas, primroses, and here is the very last candied pansy.
And there we are. Trifle as eaten at Audley End House.
https://www.youtube.com/watch?v=G9p3qP3lojk
