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Cherry Almond Trifle
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Categories: Cakes and Muffins, Dessert, Fruit Desserts, Holiday Recipes, Puddings and Custards
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Baking Time: 1 hrs. 10 min.
Preparation Time: 28 min.
Simmering Time: 22 min.
Cooling Time: 10 min.

This recipe from Bon Appetit is quite complicated and should be read through before beginning. Keep in mind that the cake and the custard need one whole day to stand. The components are are all wonderful on their own (especially the almond cake) and heavenly all together. To dress up the trifle for the holidays garnish the top with extra cherries or cranberries and sugared rosemary sprigs. For shortcuts, you can use canned cherries, storebought cherry jam, and Cool Whip instead of fresh cherries, jam, and whipping cream.

For Jam
2 cups cherries - pitted and chopped
1 cup sugar
1/4 cup water
For Cake
7 ounces almond paste - cut into 1/2" cubes
1 1/4 cups sugar
1 1/4 cups unsalted butter - cut in 1/2" pieces
2 teaspoons vanilla extract
6 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
For Custard
1/2 cup sugar
2 tablespoons cornstarch
6 large egg yolks
2 teaspoons vanilla extract
2 cups half and half
3 cups cherries - pitted and chopped
1 cup whipping cream - chilled
1/4 cup powdered sugar
Cherries with stems
Slivered almonds - toasted

Make Jam

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

Make Cake

Preheat oven to 325F. 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. 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). Transfer batter to prepared 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.

Make Custard

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


Cut around pan sides to loosen cake; release pan sides. 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. Spread with 1/3 of custard. 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. Spread with remaining custard, then jam mixture.

Whipped Topping

Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle. Pipe rosettes around edge; top rosettes with whole cherries. Sprinkle trifle with almonds. Cover; chill at least 3 hours and up to 1 day.

Calories: 860 Calories From Fat: 52%
Protein: 12g Carbohydrate: 94g
Cholesterol: 354mg Sodium: 180mg

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