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Strawberry Crown Triffle
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Carme Engel, Better Homes and Gardens
| Cake | |
| 1 cup | cake flour, sifted |
| 1 teaspoon | baking powder |
| ¼ teaspoon | salt |
| ½ cup | milk |
| 2 tablespoons | butter or margarine |
| 2 | eggs |
| 1 cup | sugar |
| 1 teaspoon | vanilla |
| Filling | |
| 1/3 cup | sugar |
| 1 tablespoon | cornstarch |
| 1/3 teaspoon | salt |
| 1 cup | milk |
| 2 | egg yolks, beaten |
| 1 tablespoon | butter or margarine |
| 1 teaspoon | vanilla |
| ½ cup | whipping cream |
| 3 pints | fresh strawberries |
| 3 tablespoons | sugar |
| 1/3 cup | strawberry liqueur, or orange flavored liqueur |
| Topping | |
| powdered sugar | |
| whipped cream | |
Cake: Sift together cake flour, baking powder, and salt. In small saucepan, heat the milk and butter or margarine until butter or margarine melts; keep hot. In mixer bowl, beat whole eggs on high speed of electric mixer until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes. Add sifted dry ingredients to egg mixture; stir just until blended. Stir in hot milk mixture and vanilla; blend well. Turn into two greased and floured 8-inch round cake pans.
Bake in 350?F oven for 20 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans. Cook on rack.
Filling: Meanwhile, in saucepan, combine sugar, cornstarch, and salt. Stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Stir a moderate amount of hot mixture into beaten egg yolks. Return to mixture in pan, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and vanilla. Cover surface of pudding with wax paper or clear plastic wrap; chill. Whip ½ cup cream; fold into chilled pudding. Set aside 14 strawberries for garnish; crush remaining berries to make 2 cups. Stir in the sugar.
To assemble trifle: Split cake layers in half to make 4 layers. Fit 1 layer into bottom of 1½-quart soufflé dish; spread 1 cup crushed berries over. Top with second cake layer. Sprinkle half of the liqueur over second layer. Spread with all of the pudding. Place third cake layer atop; spread remaining berries over. Sprinkle cut side of fourth cake layer with remaining liqueur; place cake, cut side down, stop berries in soufflé dish. Cover and refrigerate overnight.
Topping: Just before serving, sift a heavy covering of powdered sugar over the top. Score top with a long knife or long heated skewers. Garnish with whipped cream rosettes and reserved strawberries, halved.
Makes 12 servings.
Be sure to refrigerate the assembled dessert overnight before serving so that the pudding, berries, and liqueur have time to flavor the cake layers. This comes from Better Homes and Gardens, via Carme Engel who says this is GREAT!
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