From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Beat the eggs until frothy. Add 3/4 cup sugar 2 Tablespoons at a time, beating well after each addition. Beat for 3 minutes longer, scraping the bowl occasionally. Add 1/4 teaspoon salt, beating constantly until mixed. Sift 1/3 of the flour over the egg mixture and fold in.
Repeat the process until all the flour has been incorporated. Pour into a 9-inch greased and floured springform pan. Bake at 350 degrees for 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the side of the pan with a sharp knife; remove the side of the pan. Remove the cake to a wire rack to cool completely.
Combine 1/2 cup sugar, cornstarch and 1/2 teaspoon salt in a saucepan. Whisk in the milk gradually. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat. Whisk the egg yolks in a bowl. Stir in 1 cup of the hot milk mixture, whisking constantly. Whisk the egg yolk mixture into the hot milk mixture.
Cook over low heat for 1 minute, stirring constantly. Pour into a medium bowl. Add the butter, stirring until melted. Stir in the vanilla. Press waxed paper onto the surface of the custard. Cool slightly. Chill in the refrigerator.
ASSEMBLING TRIFLE:
Pour the whipping cream into a mixer bowl. Sprinkle with the gelatin. Stir in the confectioners' sugar. Beat until stiff peaks form. Chill, covered, in the refrigerator.
Reserve 11 whole strawberries with stems and chill. Cut the remaining strawberries into thin slices. Cut the cooled cake horizontally into 3 equal layers. Brush the top of each layer with 2 to 3 Tablespoons of the rum. Cut each layer into 1 x 2-inch fingers.
Reserve 1/4 of the whipped cream. Arrange the cake fingers from 1 layer in the bottom of a trifle bowl or glass bowl with straight sides. Layer with 1/3 of the custard and half the strawberries. Arrange some cake fingers around the edge. Spread the strawberries with 1/3 of the remaining whipped cream.
Repeat the process with another layer of cake fingers, 1/3 of the custard, the remaining strawberries and another 1/3 of the whipped cream. Top with the remaining cake fingers, the remaining custard and remaining whipped cream. Chill for 8 hours or longer. Pipe the reserved whipped cream into rosettes over the top of the trifle.
Arrange 10 of the reserved strawberries around the edge and 1 in the center.
SERVINGS: 10
- 6 eggs, beaten
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1-1/4 cups flour
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 3-1/2 cups milk
- 2 egg yolks
- 2 Tablespoons butter, cut into 8 pieces
- 2 teaspoons vanilla extract
TO PREPARE:
Beat the eggs until frothy. Add 3/4 cup sugar 2 Tablespoons at a time, beating well after each addition. Beat for 3 minutes longer, scraping the bowl occasionally. Add 1/4 teaspoon salt, beating constantly until mixed. Sift 1/3 of the flour over the egg mixture and fold in.
Repeat the process until all the flour has been incorporated. Pour into a 9-inch greased and floured springform pan. Bake at 350 degrees for 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the side of the pan with a sharp knife; remove the side of the pan. Remove the cake to a wire rack to cool completely.
Combine 1/2 cup sugar, cornstarch and 1/2 teaspoon salt in a saucepan. Whisk in the milk gradually. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat. Whisk the egg yolks in a bowl. Stir in 1 cup of the hot milk mixture, whisking constantly. Whisk the egg yolk mixture into the hot milk mixture.
Cook over low heat for 1 minute, stirring constantly. Pour into a medium bowl. Add the butter, stirring until melted. Stir in the vanilla. Press waxed paper onto the surface of the custard. Cool slightly. Chill in the refrigerator.
ASSEMBLING TRIFLE:
- 4 cups whipping cream
- 2 teaspoons unflavored gelatin
- 1/4 cup confectioners' sugar
- 2 pints fresh strawberries
- 6 to 9 Tablespoons dark rum
Pour the whipping cream into a mixer bowl. Sprinkle with the gelatin. Stir in the confectioners' sugar. Beat until stiff peaks form. Chill, covered, in the refrigerator.
Reserve 11 whole strawberries with stems and chill. Cut the remaining strawberries into thin slices. Cut the cooled cake horizontally into 3 equal layers. Brush the top of each layer with 2 to 3 Tablespoons of the rum. Cut each layer into 1 x 2-inch fingers.
Reserve 1/4 of the whipped cream. Arrange the cake fingers from 1 layer in the bottom of a trifle bowl or glass bowl with straight sides. Layer with 1/3 of the custard and half the strawberries. Arrange some cake fingers around the edge. Spread the strawberries with 1/3 of the remaining whipped cream.
Repeat the process with another layer of cake fingers, 1/3 of the custard, the remaining strawberries and another 1/3 of the whipped cream. Top with the remaining cake fingers, the remaining custard and remaining whipped cream. Chill for 8 hours or longer. Pipe the reserved whipped cream into rosettes over the top of the trifle.
Arrange 10 of the reserved strawberries around the edge and 1 in the center.
SERVINGS: 10
