Strawberry Trifle

When I was making the cake for Amanda’s graduation last week, I had  one layer crumble as I was moving it. Not just crack, mind you, but CRUMBLE with every ounce of determination it had to crumble.

You can’t just toss out cake.  Not here anyway. So I took the pieces and spread them in a 13x 9 dish and set them aside.

After things had calmed down I grabbed the dish and sprinkled the, by now slightly stale, cake with rosewater.  We don’t have alcohol here much, although some sherry sprinkled on the cake is very good.  Use what you have. Make a sugar syrup of green tea, or lemonade..whatever. Don’t get the cake wet, just sprinkle it.

Next layer fruit over it. I had picked up a couple of packages of very ripe, organic strawberries at the store so I used those. Raspberries are fantastic, blackberries are better…

For the custard:

3 c  fresh goat  milk (if you use regular milk use 1/2 c heavy cream in place of 1/2 c milk. Yes, there is that much difference. BUT DO NOT used goat milk from the stor. EWWW.)

1 c sugar

1/4 c flour

4 egg yolks, beaten

1 tsp vanilla

2 tsp rose water

1/2 c butter (unsalted)

pinch salt

mix sugar, flour, milk and salt in a pan over medium heat. Stir constantly until thickened.  Add a little of the hot mixture to the egg yolks to temper and then add the yolks to the custard. Stir constantly for 1-2 more minutes. Remove from heat, add in the butter and the flavorings and let cool.

When the custard has cooled pour it over the fruit and cake.  Cover with plastic wrap and allow to chill for 2-3 hours.

When ready to serve whip 1 pt of heavy cream with a little sugar to taste and a few drops of the rosewater. Spread over custard. Serves 12

Image: Marye Audet 

Content:Marye Audet for Baking Delights