Tipsy Cake (Trifle) - 1950's
From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet.
READY IN: 1hr 20mins
SERVES: 10-12
YIELD: 1 tipsy cake
UNITS: US
INGREDIENTS
Nutrition- 1cup milk
- 1cup cream
- 3
- 1⁄4cup caster sugar
- 1tablespoon caster sugar
- 1tablespoon cornflour
- 1teaspoon vanilla bean paste
- 1sponge cake (cut into cubes)
-
- 680
- 400ml whipping cream
- 4
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DIRECTIONS
- Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
- Meanwhile whisk together eggs, sugar, cornflour and vanilla.
- Pour hot milk on to the eggs and whisk well.
- Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
- The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
- To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
- Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
- Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
- Decorate with cubes of cut jelly.
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