Cranberry Trifle
Ingredients
- 1-1/4 cups (300 mL) cake-and-pastry flour
- 3/4 cups (175 mL) ground almonds
- pinch salt
- 6 egg whites
- 1/4 tsp (1 mL) cream of tartar
- 1-1/4 cups (300 mL) granulated sugar
- 7 tbsp (105 mL) unsalted butter, softened
- 1/4 cup (60 mL) medium sherry or cream sherry
- Custard:
- 6 egg yolks
- 1/2 cup (125 mL) granulated sugar
- 2 cups (500 mL) whole milk or homogenized milk
- 1/4 cup (60 mL) cornstarch
- 3/4 tsp (4 mL) ground cardamom (substitute 1 tsp/5 mL vanilla extract)
- Cranberry Filling:
- 1 orange
- 4 cups (1 L) fresh cranberries or frozen cranberries
- 1-1/4 cups (300 mL) granulated sugar
- 1 cup (250 mL) apple cider
- 1/2 tsp (2 mL) cinnamon
- Topping:
- 1/2 cup (125 mL) whipping cream
- 2 tbsp (30 mL) icing sugar
- 1 tbsp (15 mL) medium sherry or cream sherry
Preparation
Whisk together flour, almonds and salt.
In separate bowl, beat egg whites with cream of tartar until soft peaks form; add 3/4 cup/175 mL of the sugar. Beat until stiff glossy peaks form.
In separate bowl, beat butter with remaining sugar until fluffy; stir in flour mixture. Stir in a third of the egg white mixture until blended; gently fold in remaining egg white mixture until fully incorporated. Spread evenly in greased parchment paper-lined 9-inch/23 cm square cake pan.
Bake in 400°F/200°C oven until golden brown and skewer inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack. (Make-ahead: Wrap tightly in plastic; store at room temperature for up to 1 day.)
Custard: Whisk together egg yolks, sugar, 1/4 cup/60 mL of the milk, cornstarch and cardamom.
In saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook, stirring constantly and not allowing mixture to come to simmer, until thick enough to mound on spoon, about 3 minutes.
Strain through fine sieve into clean bowl; stir in vanilla (if using). Place plastic wrap directly on surface. Refrigerate for 4 hours or for up to 1 day.
Cranberry Filling: Finely grate orange rind; juice orange.
In saucepan, combine cranberries, sugar, cider, orange rind, orange juice and cinnamon. Bring to boil. Reduce heat to medium; simmer, stirring occasionally, until cranberries have softened and mixture is the consistency of loose jam, 15 to 20 minutes. Scrape into bowl; let cool.
Trim off edges of cake; cut remaining cake into 3- x 1-inch/8 x 2.5 cm pieces. Line bottom of 10-cup/2.5 L trifle bowl or other glass bowl with half of the cake pieces. Sprinkle with 2 tbsp/30 mL of the sherry. Top with half of the Cranberry Filling, then half of the Custard. Repeat layers of cake, sherry, Cranberry Filling and Custard. Cover; refrigerate for at least 3 hours or for up to 12 hours.
Topping: Whip cream with icing sugar; whip in sherry. Spoon over trifle.
Makes 10 to 12 servings.
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