An Excellent Trifle

Ingredients

• 6 penny sponge cakes
• 1/2 lb. of ral alias
• 1/2 lb. of macaroons
• 1 tumbler of mixed sherry and brandy
• 1/2 lb. of blanched almonds
• 1/2 lb. of apricot jam
• 1 lemon
• 1 oz. of sugar
• 1 pint of rich cream
• 6 lumps of sugar
• 2 whites of eggs

Method

1. 1

   Take six penny sponge cakes and lay them in a large glass dish.

2. 2

   Cover them with ratafias and macaroons; pour over the whole half a tumbler of brandy and sherry mixed, sufficient to moisten the cakes, but not enough to run out.

3. 3

   When the mixed wine and brandy is quite absorbed, stick the cakes with blanched almonds cut lengthways, cover between the almonds with apricot jam put on thickly.

4. 4

   Sweeten the juice of one lemon, and pour over the jam.

5. 5

   The day before it is required to be used, whip a pint of good cream which has been warmed, having previously stirred into it a wineglassful of sherry and a wine of brandy, the juice of one lemon, and six lumps of sugar on which the rind of the lemon has been rubbed.

6. 6

   Whisk the whites of two eggs to a stiff froth, and lightly mix it with a fork into the cream mixture.

7. 7

   Whisk until the whole is frothed; set it on a sieve in a cool place until the next day.

8. 8

   It will take between one and two hours to whip the cream.

9. 9

   Cover the soaked cakes with the cream, piled as high as possible; ornament with flowers.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 42. The excerpt below is the record exactly as published.

1 oz. of sugar ; ozs. of almonds ; pints of custard {see page 68.) ! Take a stale sponge cake that has been baked in a pretty mould. Pour as much mixed sherry and i brandy over it as it will absorb, taking the liquor ' that flows into the dish, and pouring it over the cake , again and again. Pour the juice of a lemon that has i been previously sweetened over the cake. Blanch some sweet almonds, cut in four j)ieces lengthways^ : stick all over the cake. Prepare a rich cream custard, j and when cold pour round the cake. {See page 68.) j Serve cold. An Excellent Trifle. For Ten or Twelve Persons. — 6 penny sponge cakes; t lb. of ral alias ; J lb. of macaroons; 1 tumbler of mixed sberry and brandy ; J lb. of blanched almonds ; J lb. of apricot jam; 1 lemon; oz. of sugar; 1 pint of rich cream ; 6 lumps of sugar ; 2 whites of eggs

Cook this with the app: pantry check, scaling, and the assistant.