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Traditional English trifle recipe
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Traditional English trifle recipe


 

Traditional English dessert for Christmas dinner.


Ingredients for the Traditional English trifle recipe.
For the Madeira cake
85 gr. butter at room temperature
85 gr. caster sugar
2 medium eggs
125 gr. flour swelling alone
3 k.s whole milk
Scrap of ½ lemon


For the Trifle Custard

330 ml whole milk
300 ml cream
6 large egg yolks
1 k.s cheese corn-Flower
4 k.s caster sugar


For the cream

450 ml cream
2-3 k.s caster sugar
½ k.g liquid vanilla (vanilla esans)


4 k.s raspberry jam (raspberry) good quality
6 k.s sweet sherry

Directions
For the Madeira cake

Preheated oven at 180 degrees and place the oven rack in middle position.
Butter to form a long cake (23CH13CH8 cm).
We cover the base of the form with which ladokolla with spray oil.
In bowl of mixer hit the butter until they take the form of cream and become soft.
Gradually add sugar, banging in the middle whitening to speed up and rise (five minutes).
With spatula remove the butter from the sides of the bowl and put in bowl to mix well.
Then add the eggs one by one after first mixing well each egg.
After the last egg, add flour 1 k.s to time to «cut» the mixture.
Sieved flour and soft movements add to the butter.
Hit and add milk and lemon scrap.
Stop when the mixture is homogenized.
Put the mixture in the form, polish the surface and psinete for 45 minutes until chrysisei the surface and put a toothpick in the middle to come clean.
Remove the cake from the oven and let rest for 10 minutes.
Then remove from the form and leave to cool completely.
We can keep in the freezer for a month or wrapped in cellophane for 4 days.
For the Trifle Custard
We have milk and 300 ml of cream in a dish and non boil.
Hit egg yolks together with the corn-Flower and sugar in a large bowl and incorporate the cream-milk mixture.
Mix well and bring mixture to a non-stick cookware.
Heat on low heat for about 10 minutes, stirring, until the mixture is thick enough to stand in the back of the spoon.
Do not let it boil it will «cut».
Transfer the cream into a bowl and allow to cool.
For the cream
In bowl of mixer mix cream, sugar and vanilla and esans be hit by a very thick cream stand.
For Trifle
In a deep glass bowl put a layer about 1 cm slices of cake if there are gaps, cover with pieces of the cake.
Add 2 k.s jam and then another layer of cake and 2 k.s jam.
Sprinkle with the sherry and add the Trifle Custard.
Cover with foil to avoid crust and place in refrigerator for at least three hours until mixed perfumes.
Add the cream and with membrane.
Put in refrigerator until serving.

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