Recipe by DebbiF
I got this out of a Bon Appettit magzine, June 1999 and have made it several times. It is a dessert that is made in advance, but i have found it to be so delicious. I am posting this in response to a message board topic. The prep time is not completely accurate.
- 2 cups fresh cherries, pitted,coarsely chopped (about 12 ounces)
- 1 cup sugar
- 1⁄4 cup water
- 1 (7 ounce) package almond paste, cut into small pieces
- 1 1⁄4 cups sugar
- 1 1⁄4 cups unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
- 6 large eggs
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 6 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups half-and-half
- 3 cups fresh cherries, pitted,coarsely chopped (about 18 ounces)
- 1 cup chilled whipping cream
- 1⁄4 cup powdered sugar
- cherries, with stems
- slivered almonds, toasted
Directions See How It's Made
- Make jam: Combine all ingredients in heavy medium saucepan.
- Stir over medium heat until sugar dissolves and mixture boils.
- Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes.
- Transfer to small bowl.
- Cover and chill up to 3 days.
- Make cake: Preheat oven to 325°F.
- Butter 9-inch-diameter springform pan.
- Line bottom with parchment; butter parchment.
- Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute.
- Add butter and vanilla and blend well, occasionally scraping down sides of bowl.
- Blend in eggs 1 at a time.
- Using on/off turns, blend in flour, baking powder and salt (do not overmix).
- Transfer batter to prepared pan.
- Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes.
- Cool cake in pan on rack.
- Cover; let stand at room temperature 1 day.
- Make custard: Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend.
- Beat in yolks and vanilla.
- Gradually whisk in half and half.
- Stir over medium heat until custard thickens and boils.
- Transfer to bowl.
- Press plastic wrap directly onto surface; chill 1 day.
- Cut around pan sides to loosen cake; release pan sides.
- Cut cake horizontally into 3 layers; discard parchment.
- Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl.
- Trim 1 cake layer to fit, if necessary; place in bowl.
- Spread with 1/3 of custard.
- Mix chopped cherries into jam.
- Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows.
- Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl.
- Top with third cake layer.
- Spread with remaining jam mixture, if desired.
- Beat whipping cream and powdered sugar until stiff peaks form.
- Transfer to pastry bag fitted with star tip.
- Pipe cream in center of trifle.
- Pipe rosettes around edge; top rosettes with whole cherries.
- Sprinkle trifle with almonds.
- Cover; chill at least 3 hours and up to 1 day.