Classic Trifle

Ingredients:

225 gram spongecake, ready to use
2 tablespoon Apricot jam
3 tablespoon brandy
3 tablespoon sweet sherry
400 gram can of apricot, cut
300 ml thick cream, mix
25 gram baked almond, cut thin.

Custard

450 ml liquid milk.
½ teaspoon vanili powder
2 egg yolk
50 gram sugar

Step1: Prepare the bowl ± 1.000 ml. Cut the spongecake thin size 3X4 cm. Smear the base with apricot jam, pour with brandy and sherry.

Step 2: Put the spongecake in the bowl which has been prepared until closing the bowl’s base, then put the apricot above it.

Step 3: Custard: Heatthe milk and vanili into the pan with medium fire, don’t until boil, lift up. Mix the egg yolk and sugar in the bowl until the color weak. Pour the mixed eggs into the milk pan, mix well. Place that above the stove with small fire, mix until thick, lift up.

Step 4: Pour custard in the mold bowl. Put the into the side until a bit hard, if it need, put in the refrigerator. Decorate the top part with mixed cream and baked almond.

Time for cooking: 35 minutes; for 4 portion.