Description
Trifle - cake in a glass. Always helps me when there's no time to mess with a big cake! For a basis I took the recipe for the gingerbread and custard. Their duet was very very tasty!
Ingredients
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Cream
300 g
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Raisins
50 g
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Cognac
5 Tbsp
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Chicken egg
1 piece
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Brown sugar
100 g
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Jam apricot
2 Tbsp
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Milk
150 ml
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Vegetable oil
3 Tbsp
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Flour
250 g
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Leavening agent
1 tsp
Cooking
Prepare the custard. His options are great in number, select any. My recipe is: mix 1 egg with 3 tbsp sugar and 1 tbsp flour, boil 300 ml of milk and a thin stream pour the egg mixture, cook stirring until thickened about 5 minutes. Cool under a cover
Raisins pour 2 tbsp of brandy for 2 hours
For the price I used brown sugar "Mistral", it will give a terrific caramel flavor!
Egg, sugar, milk and butter mix with a whisk until the sugar is dissolved, add the apricot jam
Add the raisins along with brandy
Stir in flour with baking powder and stir to avoid lumps. On a baking sheet, covered with an oiled parchment pour the batter and place in oven
Bake at 180 degrees for about 25 minutes, cool completely
Mangled gingerbread into pieces and soak them in the remaining 3 tbsp of cognac
In a glass (or a jar like me) lay out layers of cake soaked gingerbread and custard. Refrigerate for 1-2 hours for impregnation!
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