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Administrator
Be sure and use a see-through dish or special trifle bowl. The layers are so eye-catching.
1 white cake mix, 2 layer size
1/2 cup raspberry jam
Custard:
2 2/3 cups milk
1/4 cup custard powder
1/4 cup granulated sugar
1/3 cup milk
3/4 tsp. vanilla
1/3 cup sherry (or alcohol-free sherry)
Reserved raspberry syrup
15 oz. raspberries in syrup, thawed, syrup reserved
Whipped Cream:
1 cup whipping cream (or 1 envelope topping)
1 tbsp. granulated sugar
1/2 tsp. vanilla
Maraschino cherries, for garnish
Serves 6 to 8
Make cake mix according to directions on box, using 8" round cake pans.
Cool completely.
Slice cake layers in half horizontally to make 2 thin layers each.
Spread 2 layers with 1/4 cup jam each.
Cut all 4 layers into cubes.
Custard:
Heat first amount of milk in heavy saucepan until it simmers.
Stir custard powder and sugar together well in small bowl.
Mix in remaining milk and vanilla.
Stir slowly into hot milk until mixture boils and thickens.
Cool completely.
Mix sherry and reserved raspberry syrup in small bowl.
Spread 1/2 the cake cubes in bottom of 2 quart glass bowl.
Pour 1/2 the sherry mixture over the cubes.
Sprinkle with 1/2 the raspberries.
Spread 1/2 custard over raspberries.
Repeat with remaining cubes, sherry mixture, raspberries and custard.
Chill until cold.
Whipped Cream:
Beat cream, sugar and vanilla in small bowl until stiff.
Spread over top layer of custard.
Garnish with cherries.
1 white cake mix, 2 layer size
1/2 cup raspberry jam
Custard:
2 2/3 cups milk
1/4 cup custard powder
1/4 cup granulated sugar
1/3 cup milk
3/4 tsp. vanilla
1/3 cup sherry (or alcohol-free sherry)
Reserved raspberry syrup
15 oz. raspberries in syrup, thawed, syrup reserved
Whipped Cream:
1 cup whipping cream (or 1 envelope topping)
1 tbsp. granulated sugar
1/2 tsp. vanilla
Maraschino cherries, for garnish
Serves 6 to 8
Make cake mix according to directions on box, using 8" round cake pans.
Cool completely.
Slice cake layers in half horizontally to make 2 thin layers each.
Spread 2 layers with 1/4 cup jam each.
Cut all 4 layers into cubes.
Custard:
Heat first amount of milk in heavy saucepan until it simmers.
Stir custard powder and sugar together well in small bowl.
Mix in remaining milk and vanilla.
Stir slowly into hot milk until mixture boils and thickens.
Cool completely.
Mix sherry and reserved raspberry syrup in small bowl.
Spread 1/2 the cake cubes in bottom of 2 quart glass bowl.
Pour 1/2 the sherry mixture over the cubes.
Sprinkle with 1/2 the raspberries.
Spread 1/2 custard over raspberries.
Repeat with remaining cubes, sherry mixture, raspberries and custard.
Chill until cold.
Whipped Cream:
Beat cream, sugar and vanilla in small bowl until stiff.
Spread over top layer of custard.
Garnish with cherries.
