Tipsy Squire
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 cups
Sugar1 tsp
Vanilla1 cup
Butter3 cups
Flour (twice sifted)1 tsp
Baking Soda1 cup
Sour CreamDirections:
1
Strain through a wire strainer to remove any lumps
2
Whip whipping cream and add sugar to taste, put aside
3
Heat milk until it is nearly boiling (a double boiler is safest)
4
Mix sugar, flour, and beaten eggs together
5
Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs
6
Add the tempered egg mixture into the hot milk
7
Return to low heat and stir until mixture begins to thicken
8
When cool, add vanilla
9
Grate fresh nutmeg and put aside, this will also be used to top dessert once complete
10
Cream sugar and butter
11
Add egg yolks 1 at a time
12
Mix the flour and baking soda together
13
Add sour cream and flour, alternating to the butter and sugar
14
Beat egg whites stiff and fold in
15
Pour into greased and floured tube cake pan
16
Bake at 300 degrees F
17
In a preheated oven for 1 1/2 to 1 3/4 hours
18
Invert immediately into a glass serving bowl and drizzle with Sherry
19
Pour custard on top, and then add already made whipping cream
20
Top with freshly grated nutmeg