This elegant dessert features a light, lemony sponge cake split and layered with a luxurious sherry custard sauce. The cake is tender and airy, providing the perfect base for the thick, creamy custard infused with dry sherry. Finished with a dollop of stiffly whipped cream and toasted slivered almonds, it offers a delightful contrast of textures. This sophisticated treat is ideal for special occasions or when you want to impress guests with a classic, home-style indulgence.
Tipsy Squire
Description
This elegant dessert features a light, lemony sponge cake split and layered with a luxurious sherry custard sauce. The cake is tender and airy, providing the perfect base for the thick, creamy custard infused with dry sherry. Finished with a dollop of stiffly whipped cream and toasted slivered almonds, it offers a delightful contrast of textures. This sophisticated treat is ideal for special occasions or when you want to impress guests with a classic, home-style indulgence.Ingredients
Directions
-
Heat oven to 350&# 194;°F (175ðC).
-
Line the bottom of a 9x9x2 inch square pan with waxed paper.
-
In a small bowl, whisk together cake flour and baking powder; set aside.
-
In a large bowl, beat 3 eggs and 1 cup sugar on high speed for about 3 minutes, or until the mixture is thick, pale, and lemony in color.
-
Reduce speed to low and beat in warm milk and vanilla extract.
-
Gradually beat in the flour mixture.
-
Carefully stir in the melted butter until just combined.
-
Pour the batter into the prepared pan.
-
Bake for about 25 minutes, or until a wooden pick inserted into the center comes out clean.
-
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
-
While the cake cools, prepare the Sherry Custard Sauce: In a heavy 2-quart saucepan, whisk together 2 eggs, 2 egg yolks, 1/3 cup sugar, and a dash of salt.
-
Gradually stir in 2 1/2 cups milk.
-
Cook over medium-low heat, stirring constantly, until the mixture just begins to boil and thickens slightly.
-
Remove from heat and stir in 2 tablespoons of dry sherry.
-
Pour the custard into a glass or plastic bowl, cover, and refrigerate for at least 2 hours (up to 24 hours) to chill thoroughly.
-
In a chilled bowl, beat 1/2 cup whipping cream until stiff peaks form.
-
Cut the cooled cake into 9 serving pieces.
-
Split each piece horizontally into two halves.
-
Place the bottom half of a cake piece on a serving plate.
-
Top with 3 tablespoons of chilled sherry custard sauce.
-
Cover with the top half of the cake piece.
-
Top with 2-3 tablespoons of custard sauce.
-
Garnish with a dollop of whipped cream and a few toasted slivered almonds.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 535.3kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.6mg1%
- Sodium 366.9mg16%
- Total Carbohydrate 124.6g42%
- Dietary Fiber 1.8g8%
- Sugars 62.9g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The custard sauce must be chilled for at least 2 hours before assembling the dessert to ensure it is thick enough to layer properly.
When stirring the custard, use a heatproof spatula and stir constantly to prevent the eggs from curdling or the milk from scorching at the bottom of the pan.
For best results, use dry sherry. If unavailable, a fortified wine or even a splash of brandy can be substituted.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden before garnishing.
