Cherry-Almond Trifle

Name: Cherry-Almond Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: English, Scottish, British, European
Ingredients: 237 milliliters all purpose flour; 198 grams package almond paste, cut into small pieces; 2 teaspoons baking powder; 10 servings Cherries with stems; 510 grams cups fresh cherries (about , pitted, coarsely chopped; 2 Tbsps cornstarch; 6 larges egg yolks; 6 larges eggs; 473 milliliters half and half; 59 milliliters powdered sugar; 0 teaspoons salt; 10 servings Slivered almonds, toasted; 118 milliliters sugar; 296 milliliters (2 1/2 sticks) unsalted butter, cut into pieces; 2 teaspoons vanilla extract; 59 milliliters water; 237 milliliters chilled whipping cream

The recipe Cherry-Almond Trifle is ready in about 45 minutes and is definitely a great vegetarian option for lovers of Scottish food. This recipe serves 10. One portion of this dish contains approximately 13g of protein, 49g of fat, and a total of 743 calories. Only a few people really liked this dessert. Head to the store and pick up water, cherries, powdered sugar, and a few other things to make it today.

Instructions

Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes.

Ingredients you will need

Sugar

Jam

Equipment you will use

Sauce Pan

Transfer to small bowl. Cover and chill up to 3 days.

Equipment you will use

Bowl

Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute.

Ingredients you will need

Almond Paste

Butter

Sugar

Equipment you will use

Springform Pan

Oven

Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix).

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Egg

Salt

Equipment you will use

Bowl

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes. Cool cake in pan on rack. Cover; let stand at room temperature 1 day.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils.

Ingredients you will need

Half And Half

Corn Starch

Custard

Vanilla

Sugar

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut around pan sides to loosen cake; release pan sides.

Equipment you will use

Frying Pan

Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl.

Ingredients you will need

Custard

Equipment you will use

Bowl

Spread with 1/3 of custard.

Ingredients you will need

Custard

Spread

Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl. Top with third cake layer.

Ingredients you will need

Cherries