VANILLA TRIFLE with PUMPKIN ALMOND FLOUR CAKE
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Preheat oven to 300 degrees F.
Spray the loaf pan 9 by 5-inch loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
In a bowl whisk together the almond flour, sugar, bakes powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Recipe courtesy George Stella:
Now the fun begin:
Building a TRIFLE, in tall glasses, is a rewarding fun.
First I prepared the Vanilla cream, in a double boiler.
Using a double boiler, or a vase on top of a another boiling water pot, I start adding ingredients:
3/4 cup + 2 Tablespoons sugar /
3 Tablespoons cornstarch /
3 Tablespoons all-purpose flour /
3 cups whole milk - /
2 teaspoons vanilla extract /
6 large egg yolks +1 large egg /
3 Tablespoons unsalted butter /
Mix first 5 ingredients together in the double boiler and add: 6 large egg yolks +1 large egg.
When it start boiling, and warming, and heating, the cream slowly become heavy and creamy
3 Tablespoons unsalted butter to bring a shiny sheen, very characteristic for vanilla cream.
As a decoration you can add more, or the same, berry to tall glasses..... Bone Appétit!