Home Party Dessert Recipe
5/22/2008
Fruit Trifle
(Citrus) Sponge Cake
1/3 cup sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup eggs
1 T butter
1 t finely shredded orange peel
1/2 orange juice
2 T cream sherry or orange juice
2 cups peeled peach slices
2 cups sliced strawberries
1/2 cup blueberries
1 cup whipped cream
Raspberries(optional)
Kiwis(optional)
Chocolate flakes(optional)
>how to make<
Custard sauce:
*In a heavy medium saucepan combine sugar and flour.
*Stir in milk and eggs.
*Cook and stir over medium heat till mixture is thickened and bubbly.
*Cook and stir 1 minute more.
*Remove from heat.
*Stir in butter, orange peel, and 1/2 cup orange juice.
*Cool thoroughly.
Assembling trifle:
*Cut a sponge cake into 1 1/2" cubes.
*In a 2-quart glass bowl arrange half of cake cubes.
*Sprinkle cake with 1 tablespoon of the sherry or orange juice.
*Top with half of the peaches, strawberries, and blueberries.
*Pour half of custard over fruit.
*Repeat layers.
*Pipe or spread whipped cream.
*Cover and chill till serving time.
*If desired, garnish with additional fruits of your choice, or chocolate flakes.
Serves 10
(Citrus) Sponge Cake
1/3 cup sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup eggs
1 T butter
1 t finely shredded orange peel
1/2 orange juice
2 T cream sherry or orange juice
2 cups peeled peach slices
2 cups sliced strawberries
1/2 cup blueberries
1 cup whipped cream
Raspberries(optional)
Kiwis(optional)
Chocolate flakes(optional)
>how to make<
Custard sauce:
*In a heavy medium saucepan combine sugar and flour.
*Stir in milk and eggs.
*Cook and stir over medium heat till mixture is thickened and bubbly.
*Cook and stir 1 minute more.
*Remove from heat.
*Stir in butter, orange peel, and 1/2 cup orange juice.
*Cool thoroughly.
Assembling trifle:
*Cut a sponge cake into 1 1/2" cubes.
*In a 2-quart glass bowl arrange half of cake cubes.
*Sprinkle cake with 1 tablespoon of the sherry or orange juice.
*Top with half of the peaches, strawberries, and blueberries.
*Pour half of custard over fruit.
*Repeat layers.
*Pipe or spread whipped cream.
*Cover and chill till serving time.
*If desired, garnish with additional fruits of your choice, or chocolate flakes.
Serves 10
Labels: custard sauce, English Trifle, fruit, sponge cake, Trifle
5/05/2008
Fresh Pear Torta
for 8 servings
1/2 cup plus 1 T unsalted butter, melted
5~6 ripe but firm pears,
peeled, cored, and thinly sliced
2/3 cup all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 t vanilla extract
1/2 t grated lemon zest
confectioners' sugar for dusting
>how to make<
*Preheat the oven to 375 degrees.
*Grease and flour a 9" round cake pan with 2" sided, tapping out the excess flour, and set aside.
*Pour 1 tablespoon of the melted butter into a large skillet over medium heat and cook the pears until softened, about 10 minutes. Set aside.
*Sift together the flour, baking powder, salt, and granulated sugar into a large mixing bowl.
*In a small mixing bowl, whisk together the remaining 1/2 cup of melted butter, the whole eggs, egg yolk, vanilla, and lemon zest.
*With a wooden spoon, stir the mixture into the dry ingredients and blend until smooth.
*With a rubber spatula, fold in the sauteed pears and their juices.
*Spoon the batter into the prepared pan and smooth the top with the spatula.
Bake the cake until the top is browned and a cake tester inserted in the center comes out clean for 30 to 35 minutes.
*Let cool completely in the pan.
*Transfer to a cake plate and dust with confectioners' sugar, if desired.
for 8 servings
1/2 cup plus 1 T unsalted butter, melted
5~6 ripe but firm pears,
peeled, cored, and thinly sliced
2/3 cup all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 t vanilla extract
1/2 t grated lemon zest
confectioners' sugar for dusting
>how to make<
*Preheat the oven to 375 degrees.
*Grease and flour a 9" round cake pan with 2" sided, tapping out the excess flour, and set aside.
*Pour 1 tablespoon of the melted butter into a large skillet over medium heat and cook the pears until softened, about 10 minutes. Set aside.
*Sift together the flour, baking powder, salt, and granulated sugar into a large mixing bowl.
*In a small mixing bowl, whisk together the remaining 1/2 cup of melted butter, the whole eggs, egg yolk, vanilla, and lemon zest.
*With a wooden spoon, stir the mixture into the dry ingredients and blend until smooth.
*With a rubber spatula, fold in the sauteed pears and their juices.
*Spoon the batter into the prepared pan and smooth the top with the spatula.
Bake the cake until the top is browned and a cake tester inserted in the center comes out clean for 30 to 35 minutes.
*Let cool completely in the pan.
*Transfer to a cake plate and dust with confectioners' sugar, if desired.
Labels: Italian dessert, Pear, pear torte, Torta, Torte
