• RECIPES

Recipe Directions

1. Preheat the oven to 180 ° C.

2. To make the sponge cake, beat well the eggs with the sugar and the vanilla in the mixer. Add the flour slowly and continue beating. Put the mixture into a rectangular pan and bake in the oven for about 40 minutes. Leave it to cool and remove it from the pan.

3. To make the custard cream, put milk, sour cream, corn flour, vanilla, egg and sugar into a pan. Stir with a whisk until the corn flour dissolves in the mixture. Place the pan on the fire and continue to stir with the whisk. When the cream starts to thicken, remove from the heat. Cover the surface of the cream with wrapping film until needed.

4. To make the trifle, cut the sponge cake into slices with a good bread knife. Spread each slice with jam and make a sandwich with two slices stuffed with jam. Cut each sandwich in 2. Put 1-2 pieces of sponge cake on the serving platter. Sprinkle each piece with a little brandy with a spoon. Add forest fruits on top, a little sugar if you prefer the trifle to be sweeter, a few almonds and finally the custard. Repeat the process one or two more times.

5. Finish the trifle with a layer of cream. Decorate the surface of the cream with the chopped strawberries and the chopped pistachios. Keep it in the fridge to freeze until serve.