BLACK FOREST TRIFLE
- 8 egg yolks
- 2 cups (500 ml) milk
- 2 cups (500 ml) ½&½ cream (you can just use 4 cups of milk if you choose but I prefer it a bit more creamier)
- 3/4 cup (175 ml) granulated sugar
- 1/2 cup (125 ml) cornstarch
- 4 tsp (18 ml) almond extract (you can substitute regular vanilla if you wish a more classic vanilla custard flavor).
- 3/4 cup (175 ml) butter, softened
- 1 cup (250 ml) granulated sugar
- 2 eggs
- 2 tsp (10 ml) vanilla
- 1-3/4 cups (425 ml) all-purpose flour
- 1/2 cup (125 ml) cocoa powder, sifted
- 1 tsp (5 ml) baking soda
- 1/2 tsp (2 ml) salt
- 2/3 cup (150 ml) buttermilk ( if you don’t have buttermilk you can just make your own by adding 1 tbs of lemon juice or vinegar to milk and let it sit for 10 minutes).
- ¼ cup (60 ml) cornstarch
- 1 cup (250 ml) sugar
- ½ tsp (2 ml) salt
- 3 cups (about two 12 oz bags) whole pitted sour cherries or dark sweet cherries
- ¼ cup (60 ml) Kirsch
- 1 cup (250 ml) water
- 2 drops almond extract
- 2 tbsp unsalted butter
- 1 cup heavy whipping cream
- 2 tbsp icing sugar
- 2 drops almond extract
In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge and gradually whisk into yolk mixture. Return to the pan and cook, whisking, until thick, about 5 minutes.
Strain the custard through a fine sieve into a clean bowl and stir in the almond extract. Place plastic wrap directly on the surface of the custard so that it doesn’t get a “Skin” and refrigerate this until cold, approximately 3-4 hours. (This step can be done ahead of time and refrigerated for up to 24 hours prior.)
Make the Chocolate Pound Cake: In bowl beat the butter with the sugar until light and fluffy and then add in the eggs, 1 at a time until well incorporated. Add in the vanilla mixing well.
In a separate bowl sift together flour, cocoa, baking soda and salt and then stir into butter mixture alternately with buttermilk. Pour into greased 8”x 4” (1.5 L) loaf pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 50 - 60 minutes. Let the cake cool in the pan on a rack for 10 minutes. Turn the cake out onto a cooling rack and let cool completely.
Make the Cherry Filling: In a large saucepan, combine the butter, cornstarch, sugar and salt. Add the cherries, water and Kirsch ( I like to PREsoak my cherries in the Kirsch and water so that they soak up more of the flavor. You can do this for about 1 hour prior if you choose) . Bring to a boil and cook stirring constantly for 2 minutes or until thickened. Remove from heat and let this cool.
Make the whipped cream:In a chilled bowl add whipping cream, icing sugar and almond extract and beat on high until form peaks form. Cover and refrigerate until the end of assembly.
And NOW it’s time to ASSEMBLE the Trifle:
Cut the cake into small bite sized cubes and separate into 3 piles. Place a thin layer of cake into the bottom of a 16-cup (4 L) trifle bowl and then top ½ (HALF) of the cherry filling. Add another thin layer of cake and top that with the cooled custard layer and the remaining cherry filling. Add the last top layer of cake and cover with plastic wrap; refrigerate for 12 hours.
Using piping bag fitted with star tip, pipe remaining whipped cream into rosettes around edges of your beautiful trifle. Bon Appetite!