Recipe by Rosa Mayland, November 2011.
Ingredients For The "Cakes":
85g (3oz) Unsalted butter, at room temperature
85g (3oz) Castor sugar
2 Eggs (~ 63g)
1 Tsp Pure vanilla extract
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk
Ingredients For The "Pastry Cream":
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract
4 Tbs Unsalted butter, cut in small cubes
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped
1/2 Cup (90g) Matchstick almonds, toasted
Method For The "Cakes":
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.
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