Almond Sherry Christmas Trifle
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Egg Yolk3 tbsps
Whole Milk1 tsp
Pure Vanilla Extract1 cup
Cherry Preserve (sour-)1 cup
Almond (sliced)1 cup
Confectioners Sugar1 cup
Heavy Cream (chilled)3 tbsps
Sherry (medium-dry)1 tbsp
SugarDirections:
1
Make cake layers: Preheat oven to 350°F with racks in upper and lower thirds
2
Butter sheet pans, then line bottoms with parchment paper and butter parchment
3
Dust with flour, knocking out excess
4
Break up almond paste with your fingers into a food processor
5
Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground
6
Transfer mixture to a large bowl and whisk in yolks, milk, and extracts
7
Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks
8
With mixer at low speed, add remaining 1/2 cup sugar in a slow stream
9
Beat at medium-high speed until whites hold stiff, glossy peaks
10
Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly
11
Fold in remaining 3/4 cup flour
12
Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles
13
Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes
14
Cool in pans until warm
15
Invert onto racks lined with parchment
16
Carefully peel off parchment from tops and cool completely
17
While cake layers cool, pulse preserves in cleaned food processor until smooth
18
Preheat oven to 350°F with racks in upper and lower thirds
19
Butter sheet pans, then line bottoms with parchment paper and butter parchment
20
Dust with flour, knocking out excess
21
Break up almond paste with your fingers into a food processor
22
Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground
23
Transfer mixture to a large bowl and whisk in yolks, milk, and extracts
24
Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks
25
With mixer at low speed, add remaining 1/2 cup sugar in a slow stream
26
Beat at medium-high speed until whites hold stiff, glossy peaks
27
Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly
28
Fold in remaining 3/4 cup flour
29
Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles
30
Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes
31
Cool in pans until warm
32
Invert onto racks lined with parchment
33
Carefully peel off parchment from tops and cool completely
34
While cake layers cool, pulse preserves in cleaned food processor until smooth
35
Assemble trifle: Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise
36
Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around
37
Beginning with a short end, roll up each piece tightly to form a log
38
Repeat with remaining cake layer
39
(You will have 4 logs total
40
) Spoon 1 cup custard into bottom of trifle dish
41
Cut 1 log into 5 rounds with serrated knife, then halve each round
42
Brush generously with syrup all over
43
Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere
44
Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish
45
Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over)
46
Add remaining custard
47
Brush any remaining cake slices with syrup and arrange in center over custard
48
Chill trifle, covered, at least 8 hours
49
Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise
50
Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around
51
Beginning with a short end, roll up each piece tightly to form a log
52
Repeat with remaining cake layer
53
(You will have 4 logs total
54
) Spoon 1 cup custard into bottom of trifle dish
55
Cut 1 log into 5 rounds with serrated knife, then halve each round
56
Brush generously with syrup all over
57
Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere
58
Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish
59
Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over)
60
Add remaining custard
61
Brush any remaining cake slices with syrup and arrange in center over custard
62
Chill trifle, covered, at least 8 hours
63
Make praline almonds: Have ready an unoiled sheet of parchment paper or lightly oiled foil
64
Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored
65
Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely)
66
Immediately transfer to parchment, spreading in 1 layer
67
Cool completely
68
Have ready an unoiled sheet of parchment paper or lightly oiled foil
69
Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored
70
Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely)
71
Immediately transfer to parchment, spreading in 1 layer
72
Cool completely
73
Make topping just before serving: Beat cream with Sherry and sugar until it just holds soft peaks
74
Spoon over top of trifle and sprinkle with praline almonds
75
Beat cream with Sherry and sugar until it just holds soft peaks
76
Spoon over top of trifle and sprinkle with praline almonds