I actually made this trifle a few weeks ago, with the leftover cake from that first almond cake I made. That particular cake was OK, but a bit dry and after a couple of days wasn’t particularly tempting. The second one I made and posted about here was so delicious that I scoffed it all and so it didn’t make its way into a trifle.
Stale cake makes a great base for a trifle and so it was that I made this for a Sunday dessert. There was a little under half a cake left to use. I sliced it and spread it with strawberry jam and soaked it with Amaretto. Then made a custard and covered it with lashings of softly whipped cream and toasted almonds. It was a very comforting end to dinner but I was asked where the jelly was. Oh well, you can’t please all of the people all of the time… If you want a trifle that has a jelly layer I have posted one before here.
Leftover almond cake (or you could use sponge, pound or madeira cake)
4-5 tbsp strawberry jam
50ml Amaretto (or you could use sherry)
For the custard layer:
300ml double cream
3 egg yolks
25g caster sugar
1 tsp cornflour (cornstarch)
For the top layer:
300ml double cream
Slice the almond cake and spread with the strawberry jam. Lay in the bottom of a trifle bowl. Sprinkle the amaretto all over the sponge.
To make the custard, whisk the egg yolks, the sugar and cornflour (cornstarch) together in a bowl. Heat the cream until almost boiling. Pour the hot cream slowly over the egg yolks, whisking all the time. Return the mixture to the pan and place onto a gentle heat. Stir all the time until the custard thickens enough to coat the back of a spoon. Take off the heat and keep stirring until it cools a little. Leave to cool and then pour over the cake slices. Cover with clingfilm so that it is on top of the custard to prevent a skin forming and place in the fridge.
About an hour before serving softly whip the cream and spoon onto the custard. Toast the almonds in a dry pan over a medium heat (keep your eye on them as they can burn quickly) and then sprinkle over the cream.