Tipsy Cake Trifle 1950s Food

TIPSY CAKE (TRIFLE) - 1950'S

Steps:

• 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.

MY BIG FAT GYPSY TRIFLE

Steps:

• Place a large trifle dish or large glass bowl onto a tray to make it easier to carry.
• Slice the pound cakes into 1/4-inch slices. Line the bottom of the dish with a few of the slices, tightly and in a single layer. Pat them down evenly with your fingers. Brush the cake with some of the liqueur, if using. Then take a few strawberries that are roughly the same size and turn one half upside down and place them on the outer edge of the cake so they are pressing up to the glass. Repeat all the way around the dish. Sprinkle some of the cookie crumbs on top of the cake to a third of the way up the strawberries.
• Put the vanilla, sugar and cream into the bowl of a mixer and whip until stiff peaks form. Spread one third of the cream on top of the cookie crumbs and smooth it down with a spoon or spatula. The cookie crumbs will stick to the spoon while spreading so I use a small knife to scrape them off. The cream should come up to just above the level of the strawberries. Stand back from your evolving masterpiece and make sure the cream is level. If it is not, use a piece of paper towel to wipe around the edge of the bowl, then sprinkle on a layer of the white chocolate.
• Repeat each layer until the bowl is full, finishing with a layer of strawberries.
• Refrigerate until ready to serve.

TIPSY CAKE

Steps:

• Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
• Let sit in a cool place about 30 minutes before serving.