Boston Trifle

* Exported from MasterCook *

Boston Trifle

Recipe By : Flo Braker
Serving Size : 8 Preparation Time :0:00
Categories : Bakers' Dozen Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted cake flour
7 tablespoons granulated sugar
7 tablespoons granulated sugar -- plus 1 tablespoon
7 large eggs -- room temperature
1 teaspoon vanilla
1 teaspoon cream of tartar
CHOCOLATE BUTTER GLAZE
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
TRIFLE CUSTARD FILLING
1 1/3 cup half and half
1/2 cup granulated sugar
4 egg yolks
1/2 cup granulated sugar
1/4 cup unsifted all-purpose flour
1 teaspoon vanilla
1 teaspoon dark rum
1 cup heavy cream

Position rack in lower third of oven and preheat to 300 degrees. Pour
the flour and 7 tablespoons of sugar in that order into a triple sifter or
sieve. Sift onto a sheet of waxed paper, and set aside
. (Sifting the two together disperses and separates the particles of
flour so that when dry ingredients are added later to the batter, folding in
the flour is easier and more efficient, requiring les
s folding to incorporate. Measure the additional 7 tablespoons and 1
tablespoon of granulated sugar; set aside.

Separate the eggs, placing the whites in the bowl of a heavyduty
mixer and yolks in a 1 1/2 quart bowl. (A deep bowl this size makes it more
efficient for whipping the yolks thoroughly since it minim
izes the surface area.) With an electric hand mixer, whip the yolks
on high speed (#10) for 3 to 5 minutes. Add the vanilla, and continue whipping
for 15 seconds to incorporate; the mixture should ap
pear thicker, pale yellow, and increased in volume. Test the
consistency by lifting some of the mixture with the beaters. If it flows back
into the bowl in ribbons that slowly dissolve on the surface
, proceed to whipping the whites. But if the ribbons sink into the
surface immediately, continue whipping until the yolks have the desired
consistency.

Attach the bowl of whites to the mixer, and with the whisk
attachment, whip on medium low speed (#3) for 30 to 45 seconds to break them
up. When small bubbles appear and the surface is frothy, stop t
he machine, and sprinkle the cream of tartar and the 1 tablespoon
granulated sugar in the center. Resume whipping, increasing speed to medium
(#5), for 4 to 5 minutes, or until the whites appear glos
sy and stiff but not dry or granular.

Detach the whisk and bowl, tapping the whisk against the side of the
bowl with enough force to free the excess. Pour the yolks onto the whites
(notice they float on the surface). Using just a few str
okes, fold the two together with a rubber spatula. Don't be concerned
if some of the yolks remain visible. Sprinkle half of 7 tablespoons sugar over
the surface, and fold to incorporate. Sprinkle wit
h the remaining sugar, folding again to incorporate.

With the aid of a metal spatula, scoop a third of the flour, and
sprinkle it over the egg mixture; with a rubber spatula, fold to incorporate.
Repeat two more times, folding just until incorporated a
fter each addition.

Gently pour batter into an ungreased 9-inch springform pan with the
aid of a rubber spatula and smooth the surface level. Bake for 55 to 60
minutes, or until the top is golden. (The batter hardly ris
es during the first 20 to 30 minutes of baking. The low oven
temperature allows the batter to absorb heat slowly, so rising is gradual.
Toward the end of baking the cake may mound high above the pan'
s rim. That's fine. As it cools, this dome will contract a bit.) When
finished baking, the cake should feel spongy, springing back slightly upon
being lightly touched. A toothpick, inserted in the ce
nter, comes out free of cake. The toothpick is the last test for this
cake before you judge if it is finished baking and remove it from the oven. If
in doubt, baking 5 to 7 more minutes will not harm
the cake.

Remove spongecake from the oven, and immediately turn it upside down,
positioning the edges of the pan on the inverted glasses. This position,
defying gravity, allows the cake to maintain its spongy
structure without deflating while cooling. Cool the cake for 2 hours;
then turn the pan right side up, and place it on the counter. Though the cake
is cool to the touch, let it sit for at least 1 mor
e hour to cool the inside completely. (The cake's structure is less
fragile when cool, making removal easier.) To release the spongecake and
maintain its shape perfectly, remove it from the pan as fo
llows: Carefully loosen the cake crust that is stuck to the top rim
of the pan; insert a thin metal spatula down 1/8 inch, and loosen and free the
crust all around the cake. Then tilt and rotate pan,
tapping it gently on the counter to free the sponge from the metal
sides. Tap more if it is not completely released. Finally, release the spring
mechanism, and slowly remove the rim. (You'll notice
the cake seemed to have had a slipcover because a thin, crusty layer
of cake remains on the springform rim; it's delicious, too.) Now tilt the cake
on its side, and gently tap the metal bottom on the
counter. Rotate the cake as you tap until the removable bottom
appears free. Additional tapping may be necessary before it comes off
completely. Patience will ensure a perfectly shaped cake.

CHOCOLATE BUTTER GLAZE
Chop the chocolate into matchstick size pieces with a chef's knife on
a dry cutting board. Place first the butter, then the chocolate pieces in the
top portion of a 1 1/2 quart double boiler (or a 1
quart mixing bowl that fits snugly over a saucepan or another mixing
bowl). Fill the bottom vessel half full with hot tap water (120-130 degrees)
and place the chocolate/butter bowl on top to melt. Y
ou may put the double boiler on the stove over a very low flame just
to maintain the water's temperature while melting the mixture if you wish. Stir
occasionally to blend until the mixture is smooth,
shiny and liquid. Remove from the water, and set aside.

TRIFLE CUSTARD FILLING
Pour the half and half into a 1 1/2 quart heavy bottomed saucepan,
add the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg
yolks and the remaining 1/2 cup sugar to combine. Add th
e flour, and whisk to combine. Bring the half and half mixture just
to a boil over medium heat. Remove, and pour half of the hot liquid over the
yolk mixture, whisking to combine. Pour the yolk mixtu
re into saucepan, and over medium heat bring it to a boil again,
stirring constantly. When it is thick and smooth, remove it from the heat, pour
it into a 3 quart mixing bowl to cool, and cover the s
urface with plastic wrap to prevent a crust from forming on the
cream. (This bowl size is to allow room for folding in the whipped cream
later.) Pierce the plastic with the tip of a knife to let stea
m escape and cool faster. Refrigerate.

ASSEMBLING THE TRIFLE
Split the spongecake evenly into three layers, each about 7/8-inch
thick, using a 12 inch serrated knife in a sawing motion. Lift the top two
layers, one at a time, and set aside (this is easy becaus
e each layer is spongy and thick).

Stir the vanilla and rum into the cold custard. Whip the heavy cream
in a 1 1/2 quart mixing bowl to the Chantilly stage, and fold into the custard
mixture. Place the bottom cake layer of cake in a 2
1/2 to 3 quart glass bowl, and cover it with half of the filling,
spreading evenly with a rubber spatula. Center the middle layer on top, and
cover it with the remaining filling. Center the last lay
er on top. Cover the dessert with plastic wrap and refrigerate.

Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a
bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth.
Spread the glaze over the top of the dessert evenly with
a metal or rubber spatula. With a 2 inch paring knife, scrape the tip
of the blade firmly but gently down a bar of chocolate. If the chocolate's
surface area is cool, you will get fine flakes; if it'
s slightly warm, the shapes will be very small corkscrews. Sprinkle
Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2
hours before serving.

From Baker's Dozen Show # 1A13




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