What do you do with a rich, moist cake that kind of falls apart? Easy, you make a trifle, of sorts. Then you eat it for Sunday brunch because…hey, all that cream will go off, right?
So…are you curious? Thought so. 😀
This first photo is actually showing the bottom of the cake. I put a heap of Morello cherries into the batter and they all sank to the bottom. Duh.
That meant the bottom stayed a bit wetter than the top, and that resulted in the top of the cake falling ‘away’ from the bottom when I decanted the cake onto the cooling rack. Sigh. Had to scrape the ‘bottom’ out and place it on top of the rest of the cake.
Note: the cake is a variation on the ‘Apricot and Olive Oil Cake’ recipe found in the ‘Made in Italy with Silvia Colloca’ cook book. And yes, it does use olive oil instead of butter. Anyway, when made according to the original recipe, the cake turns out perfectly every time. I made a few changes…
This next photo is a closeup of the cake showing the morello cherries [circled in yellow]:
So, anyway, the cake tasted sensational, it just looked sad. That’s when the Offspring had this brilliant idea: why not make some crème frangipane and turn the cake into a trifle?
I was a little skeptical, but as the cake had turned into an ugly duckling because of me, I could hardly demure.
The Offspring made the crème frangipane and proceeded to put a very simple trifle together [no jelly and the custard was kind of folded into the whipped cream, but who’s being a purist?]. Then we ate it…
No pics coz there’s no trifle left. You’re just going to have to take my word for how utterly delicious it was. 😀
But to show I do have a heart, here’s the recipe for the crème frangipane we used [it’s not the authentic French recipe, but it’s delicious and MUCH easier to make]:
1/3 cup caster sugar
1 tablespoon corn starch
2/3 cup full cream milk [light milk just doesn’t quite work]
1 egg yoke [from a fairly large, free-range egg]
300 ml of thickened cream [that can be whipped]
Mix the sugar, corn starch and milk until there are no lumps. Then place the mix in a small saucepan and bring to the boil. Stir constantly until the mix thickens.
Take the pot off the heat and immediately stir in the egg yoke. [This is a kind of cheats custard].
The original recipe* says to flavour the custard with either Kirsch or vanilla, but we left it plain. At this point, the custard is very sweet.
Use a whisk, hand beater or an electric beater to whip the cream until it’s quite thick.
Place both the custard and the cream in the fridge until the custard has cooled.
Once the custard is quite cold, add the whipped cream and gently fold the two together. Ta dah!
You can use this crème frangipane as a filling or for any recipe that calls for sweetened cream. It’s so good. Also, so fat….:/
Hope your Sunday is as nice as mine,
* The original recipe comes from the Sunset French Cook Book, 1976. This is my favourite cook book of all time. It’s falling apart, literally, but it has never failed me. 🙂