Republic of texas trifle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine, softened |
| ½ | cup | Sugar |
| 2 | eaches | Eggs |
| 1 | teaspoon | Baking powder |
| 2 | cups | Prepared custard (use your favorite custard recipe or |
| ½ | cup | Cherry brandy (or sherry may be substituted) |
| 2 | cups | Fresh strawberries |
| 2 | cups | Fresh blueberries |
| ½ | cup | Self-rising flour |
| 1 | teaspoon | Baking powder ((I think this second tsp baking |
| Powder is in error. Karin)) | ||
| We recommend Bird's Custard Powder) | ||
| 2 | tablespoons | Sugar |
| 1 | cup | Whipping cream |
| ½ | cup | Slivered almonds |
| Preheat oven to 375F. | ||
Directions
PIONEER SPONGE CAKE
CUSTARD
LAYERS
In a mixing bowl, combine margarine, sugar and eggs and beat until fluffy. Stir in baking powder. Add flour and mix until well blended, Pour into a greased 9-inch cake pan. Bake for 20 minutes and allow to cool. To Assemble: Cut cake into bite-size pieces and place in the bottom of trifle bowl or large glass bowl. Pour ¼ cup cherry brandy over cake pieces. Top with strawberries and blueberries, reserving some berries for garnish. Sprinkle one tbsp sugar over fruit and pour remaining brandy over all. Spoon custard over fruit, cover and refrigerate at least 2 hours or overnight. When Ready to Serve: Combine whipping cream and 1 tbsp sugar in a small mixing bowl. Whip until stiff peaks form. Spoon over top of cold trifle.
Garnish reserved berries and almonds. This dessert should be prepared one day ahead for the brandy to flavor the cake and fruit.
The whipped cream can be layered on top any time the day of serving.
Keep refrigerated until ready to use. For a fancy, formal dinner, serve in champagne glasses with a sprig of mint. From: "Celebrate San Antonio - A Cookbook" by the San Antonio Posted by: Karin Brewer, 10/91
Submitted By PAT STOCKETT On 02-15-95