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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: 9
Calories: 535.3
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
  • 1 1/4 cup Cake flour
  • 1 teaspoon Baking powder
  • 3 Eggs (for cake)
  • 1 cup Sugar
  • 1/2 cup Warm milk
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup Butter, melted
  • 2 Eggs (for custard)
  • 2 Egg yolks (for custard)
  • 1/3 cup Sugar (for custard)
  • 1 dash Salt (for custard)
  • 2 1/2 cups Milk (for custard)
  • 2 tablespoons Dry sherry
  • 1/2 cup Whipping cream, chilled
  • 1/2 cup Toasted slivered almonds
Directions
  1. 1
    Heat oven to 350&# 194;°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 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.

Keywords: sponge cake, sherry custard, whipped cream, dessert, baking, layered cake, almonds, custard sauce, eggs, sugar, vanilla, dessert recipe, chilled dessert, classic cake, indulgent, special occasion, home baking, sweet treat, pastry, confection
Read it online: https://www.chefs-mate.com/recipe/tipsy-squire/