Tipsy Cake Trifle 1950s Recipes

TIPSY CAKE (TRIFLE) - 1950'S

Steps:

• Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
• Meanwhile whisk together eggs, sugar, cornflour and vanilla.
• Pour hot milk on to the eggs and whisk well.
• Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
• The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
• To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
• Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
• Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
• Decorate with cubes of cut jelly.

TIPSY LAIRD TRIFLE

Steps:

• 1. Line the bottom of a dish or dessert glasses with the cake slices.
• 2. Reserve a few raspberries for decoration and layer the remaining evenly over the cake. Sprinkle with the whiskey.
• 3. Spoon over the custard, again in a thick layer.
• 4. Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
• 5. Decorate with raspberries and a few toasted, flaked, almonds.

TIPSY CAKE

Steps:

• 1. Beat Yolks and stirl in sugar and salt.
• 2. Stirl Milk in gradually and cook over hot water, stir constantly until mixture coats spoon. Chill , Flavor with Vanilla
• 3. Split the Lady Fingers and spread with Jam. Put a Layer in Glass Bowl and Pour Whisky over it. Let cake soak up Liqua. Cover with 1/2 of Custard. Repeat Layer of Lady Fingers sprinkled with whiskey and pour custard.
• 4. Repeat steps for all layers until you reach the top of your dish finishing with the pudding layer. Next whip the heavy cream, add sugar to sweeten and spoon on top of the last layer of custard. Decorate the top with toasted almonds

JACK DANIEL'S TIPSY CAKE

Steps:

• Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
• Melt chocolate and set aside to cool down a bit.
• Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
• In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
• With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
• ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
• Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
• Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.