Caramel Trifle

Ingredients

• 6 sponge cakes
• ^ lb. castor sugar
• 2 oz. of the sugar
• 1 oz. a
• ^ pmt cold water.

Method

1. 1

   Place 2 oz. of the sugar in a clean saucepan, and stir it over the fire till it is a dark brown, then pour in the water carefully, and stir well; strain into a basin, add the eggs well beaten, and the remaining sugar.

2. 2

   Pour the mixture into a clean saucepan, and stir over the fire till it thickens; allow it to cool.

3. 3

   Cut up the sponge cakes in slices, arrange them in a glass or silver dish, and pour the caramel mixture over them.

4. 4

   Garnish with roughly chopped almonds.

5. 5

   This sweet is best made the day before it is required.

6. 6

   For a butter sweet use milk instead of water, and decorate with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 50. The excerpt below is the record exactly as published.

CARAMEL TRIFLE. Bagatelle de Caramel. 6 sponge cakes. ^ lb. castor sugar. 1 oz. a Place 2 oz. of the sugar in a clean saucepan, and stir it over the fire till it is a dark brown, then pour in the water carefully , and stir well ; strain into a basin, add the eggs well beaten, and the remaining sugar. Pour the mixture into a clean saucepan, and stir over the fire till it thickens ; allow it to cool. Cut up the sponge cakes in slices, arrange them in a glass or silver dish, and pour the caramel mixture over them. Garnish with roughly chopped almonds. This sweet is best made the day before it is required. For a butter sweet use milk instead of water, and decorate with whipped cream. ^ pmt cold water.

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