Ingredients
For cake layers
- 3 oz almond paste (1/3 cup)
- 3/4 cup granulated sugar, divided
- 1 cup all-purpose flour, divided
- 1/4 teaspoon plus a pinch of salt, divided
- 6 large egg yolks
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 4 large egg whites at room temperature 30 minutes
For assembling trifle
- 1 cup sour-cherry preserves
- Sherry syrup
- Vanilla custard
For praline almonds
- 1/3 cup sliced almonds
- 1/4 cup confectioners sugar
For topping
- 1 cup chilled heavy cream
- 3 tablespoons medium-dry Sherry
- 1 tablespoon sugar
Description
One Of The Great Things About A Trifle Is That You Make It Ahead Of Time. It’s A Perfect Holiday Dessert.
Gourmet Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter