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Tipsy Squire

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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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 535
Dietary: Vegetarian
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
  • Cake flour
  • Baking powder
  • (for cake)
  • Sugar
  • Warm milk
  • Vanilla extract
  • Butter, melted
  • (for custard)
  • (for custard)
  • Sugar (for custard)
  • Salt (for custard)
  • Milk (for custard)
  • Dry sherry
  • Whipping cream, chilled
  • Toasted slivered almonds
Directions
  1. 1
    Heat oven to 350°F (175°C).
  2. 2
    Line the bottom of a 9x9x2 inch square pan with waxed paper.
  3. 3
    In a small bowl, whisk together cake flour and baking powder; set aside.
  4. 4
    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.
  5. 5
    Reduce speed to low and beat in warm milk and vanilla extract.
  6. 6
    Gradually beat in the flour mixture.
  7. 7
    Carefully stir in the melted butter until just combined.
  8. 8
    Pour the batter into the prepared pan.
  9. 9
    Bake for about 25 minutes, or until a wooden pick inserted into the center comes out clean.
  10. 10
    Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
  11. 11
    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.
  12. 12
    Gradually stir in 2 1/2 cups milk.
  13. 13
    Cook over medium-low heat, stirring constantly, until the mixture just begins to boil and thickens slightly.
  14. 14
    Remove from heat and stir in 2 tablespoons of dry sherry.
  15. 15
    Pour the custard into a glass or plastic bowl, cover, and refrigerate for at least 2 hours (up to 24 hours) to chill thoroughly.
  16. 16
    In a chilled bowl, beat 1/2 cup whipping cream until stiff peaks form.
  17. 17
    Cut the cooled cake into 9 serving pieces.
  18. 18
    Split each piece horizontally into two halves.
  19. 19
    Place the bottom half of a cake piece on a serving plate.
  20. 20
    Top with 3 tablespoons of chilled sherry custard sauce.
  21. 21
    Cover with the top half of the cake piece.
  22. 22
    Top with 2-3 tablespoons of custard sauce.
  23. 23
    Garnish with a dollop of whipped cream and a few toasted slivered almonds.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 535kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 280mg94%
Sodium 367mg16%
Total Carbohydrate 62g21%
Dietary Fiber 2g8%
Sugars 45g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tipsy-squire/