Prepare the Almond Sponge Cake: Beat Eggs and Granulated sugar until pale and fluffy. Gently fold in Almond flour, All-purpose flour, and Almond extract. Bake at 350°F (175°C) for 15-20 minutes. Cool and cut into cubes.
Prepare the Cherry Compote: Combine Cherries, Kirsch, and Granulated sugar in a saucepan. Cook over medium heat until cherries soften and release their juices, about 15 minutes. Cool completely.
Prepare the Crème Pâtissière: Heat Milk and Vanilla bean in a saucepan until just simmering. Whisk Egg yolks, Granulated sugar, and Cornstarch until pale and thick. Slowly pour hot milk mixture into egg mixture, whisking constantly. Return to saucepan and cook over low heat, stirring constantly, until custard thickens enough to coat the back of a spoon. Strain and cool completely.
Prepare the Champagne Sabayon: Whisk Egg yolks and Granulated sugar in a heatproof bowl over simmering water until pale and thick. Gradually whisk in Champagne until mixture is light and airy.
Assemble the Trifle: In a large trifle bowl, layer Almond Sponge Cake, Cherry Compote, Crème Pâtissière, and Champagne Sabayon. Repeat layers once.
Garnish with Candied violets and Pistachio. Refrigerate for at least 1 hour before serving.
Ingredients
8
44Eggs
1/2 cup100 gGranulated sugar
1/2 cup60 gAlmond flour
1/4 cup30 gAll-purpose flour
1 tsp5 mLAlmond extract
1 lb450 gFresh cherries - pitted
1/4 cup60 mLKirsch
2 tbsp30 mLGranulated sugar
2 cups480 mLWhole milk
1/2 cup100 gGranulated sugar
44Egg yolks
1/4 cup30 gCornstarch
11Vanilla bean - scraped
44Egg yolks
1/2 cup120 mLChampagne
1/4 cup50 gGranulated sugar
1/4 cup30 gCandied violets
2 tbsp15 gPistachio - chopped
Equipment
Trifle bowl
Mixing bowls
Saucepan
Whisk
Measuring cups and spoons
Baking pan
Heatproof bowl
Instructions
Prepare the Almond Sponge Cake: Beat Eggs and Granulated sugar until pale and fluffy. Gently fold in Almond flour, All-purpose flour, and Almond extract. Bake at 350°F (175°C) for 15-20 minutes. Cool and cut into cubes.
Prepare the Cherry Compote: Combine Cherries, Kirsch, and Granulated sugar in a saucepan. Cook over medium heat until cherries soften and release their juices, about 15 minutes. Cool completely.
Prepare the Crème Pâtissière: Heat Milk and Vanilla bean in a saucepan until just simmering. Whisk Egg yolks, Granulated sugar, and Cornstarch until pale and thick. Slowly pour hot milk mixture into egg mixture, whisking constantly. Return to saucepan and cook over low heat, stirring constantly, until custard thickens enough to coat the back of a spoon. Strain and cool completely.
Prepare the Champagne Sabayon: Whisk Egg yolks and Granulated sugar in a heatproof bowl over simmering water until pale and thick. Gradually whisk in Champagne until mixture is light and airy.
Assemble the Trifle: In a large trifle bowl, layer Almond Sponge Cake, Cherry Compote, Crème Pâtissière, and Champagne Sabayon. Repeat layers once.
Garnish with Candied violets and Pistachio. Refrigerate for at least 1 hour before serving.
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