Text 24945, 116 rader
Skriven 2015-03-16 07:48:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 378
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Almond Sherry Christmas Trifle (PART 1)
 Categories: Desserts, Nuts, Wine, Custard
      Yield: 9 servings

MMMMM------------------------CAKE LAYERS-----------------------------
      3 oz Almond paste (1/3 cup)
    3/4 c  Granulated sugar, divided
      1 c  All-purpose flour, divided
    1/4 ts Plus a pinch of salt,
           - divided
      6 lg Egg yolks
      3 tb Whole milk
      1 ts Pure vanilla extract
    1/4 ts Pure almond extract
      4 lg Egg whites at room
           - temperature 30 minutes

MMMMM---------------------------TRIFLE--------------------------------
      1 c  Sour-cherry preserves
           Sherry syrup
           Vanilla custard

MMMMM----------------------PRALINE ALMONDS---------------------------
    1/3 c  Sliced almonds
    1/4 c  Confectioners sugar

MMMMM--------------------------TOPPING-------------------------------
      1 c  Chilled heavy cream
      3 tb Medium-dry Sherry
      1 tb Sugar

  EQUIPMENT: 2 (15" X 10") 4-sided sheet pans; a 2 1/2 to
  3 quart glass trifle or soufflÄC dish

  MAKE CAKE LAYERS: Preheat oven to 350Ä,F/175Ä,C with racks
  in upper and lower thirds. Butter sheet pans, then line
  bottoms with parchment paper and butter parchment. Dust
  with flour, knocking out excess.

  Break up almond paste with your fingers into a food
  processor. Pulse until coarsely ground, then add 1/4 cup
  sugar, 1/4 cup flour, and 1/4 teaspoon salt and process
  until very finely ground.

  Transfer mixture to a large bowl and whisk in yolks, milk,
  and extracts.

  Beat egg whites with a pinch of salt in a bowl with an
  electric mixer at medium speed until they hold soft peaks.
  With mixer at low speed, add remaining 1/2 cup sugar in a
  slow stream. Beat at medium-high speed until whites hold
  stiff, glossy peaks. Fold one third of whites into batter
  to lighten, then fold in remaining whites gently but
  thoroughly. Fold in remaining 3/4 cup flour.

  Divide batter between pans, spreading evenly, and rap pans
  against counter a couple of times to release any air
  bubbles. Bake cakes, switching position halfway through,
  until pale golden and springy to the touch, 16 to 18
  minutes. Cool in pans until warm. Invert onto racks lined
  with parchment. Carefully peel off parchment from tops and
  cool completely.

  While cake layers cool, pulse preserves in cleaned food
  processor until smooth.

  ASSEMBLE TRIFLE: Trim 1/2" from edges of 1 cake layer with
  a serrated knife to make a 14" by 9" rectangle, reserving
  trimmings; with short end nearest you, halve cake
  lengthwise. Brush top with some of syrup, then spread 1/4
  cup preserves over each piece, leaving a 1-inch border all
  around. Beginning with a short end, roll up each piece
  tightly to form a log. Repeat with remaining cake layer.
  (You will have 4 logs total.)

  Spoon 1 cup custard into bottom of trifle dish.

  Cut 1 log into 5 rounds with serrated knife, then halve
  each round. Brush generously with syrup all over. Stand
  half-moons, curved sides up, around edge of trifle dish
  (at bottom), arranging them snugly and pressing against
  side to help them adhere. Tear reserved trimmings into
  pieces, then dip in syrup and arrange over custard in
  center of dish.

  Cut and brush remaining logs in same manner, arranging
  slices, curved sides down, against side of trifle dish
  above first layer (there may be some left over).

  Add remaining custard. Brush any remaining cake slices
  with syrup and arrange in center over custard.

  Chill trifle, covered, at least 8 hours.

  SAGA CONTINUES IN PART TWO

  Gourmet | December 2008

  by Melissa Roberts

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 04 December 2008

  Uncle Dirty Dave's Archives

MMMMM

... Best way to get rid of kitchen odors: Eat out. - Phyllis Diller

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