3 (12 oz) frozen, unsweetened raspberries,thawed and drained
1 c. heavy cream, chilled
2 teas. confectioners sugar
1/2 pint fresh raspberries
Instructions
Heat oven to 350. Grease and flour 9 in. round cake pan. Whisk
together flour, baking soda, ginger, cinnamon and salt. Beat butter
until soft, add sugar and molasses and beat until fluffy. Add eggs.
Slowly add buttermilk and beat until well blended. Add flour and
beat until blended. Bake cake about 45 min. Cool completely
For the custard, beat the 9 egg yolks and sugar until the mixture
is pale yellow and thick. Reduce speed and beat in flour. In pan,
bring milk to a boil. Slowly pour half the milk into the egg
mixture and beat until blended. Then pour the mixture into the
remaining milk. Bring to a boil, whisking constantly. Remove
from heat, cool and add vanilla. Cover custard with plastic wrap
and cool completely.
Assemble the trifle- Toss thawed raspberries and sugar. Remove the
gingerbread from the pan and use a serrated knife to slice it into
four equal wedges. Turn each wedge on its side and slice it into 3
equal slices. Stack them and slice in half. Cut off 1 1/2 inches from
the tips and reserve.
Arrange layer of six cake wedges over the bottom of 2 1/2 qt bowl.
Fill the center with a few of the trimmings, Spoon and spread 3/4
of raspberry mixture over the cake and top with 1 c. of the custard.
Repeat layers 3 more times. Cover the bowl with plastic wrap and
refrigerate at least 3 hours.
Serving
Suggestions
Make whipped cream, mixing cream and sugar until firm peaks. Spread on trifle and garnish with fresh raspberries.
Originally Submitted
1/11/2011
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