Living France - - À La Maison -


Make up the jelly fol­low­ing the packet in­struc­tions. Add the frozen rasp­ber­ries to the jelly with the or­ange juice and pour into the dish. Once cool, place in the re­frig­er­a­tor overnight to set.


Pre­heat the oven to 180°C (350°F) Gas mark 4.


To pre­pare the cake, whisk to­gether the caster su­gar and but­ter un­til light and creamy. Add the eggs, one at a time, beat­ing after each egg is added. Sift in the flour, add the ground al­monds and fold in gently. Spoon the mix­ture into the pre­pared cake pan and place the rasp­ber­ries on top, dis­tribut­ing them evenly. Bake for 35-40 min­utes un­til the cake is firm and springs back to your touch (the rasp­ber­ries will have sunk into the sponge). Turn out onto a rack to cool.


For the rasp­berry cream, place the mas­car­pone and crème fraîche in a mix­ing bowl with the ic­ing/ con­fec­tion­ers’ su­gar and whisk to­gether. Add the de­frosted rasp­ber­ries and any juices from the packet and whisk in. The cream will thicken.


Cut the cake into slices and place in a layer on top of the jelly in the tri­fle bowl. De­pend­ing on the size of your dish you may not need all of the cake. Driz­zle the cake with the Chambord liqueur and sprin­kle over the 150g of de­frosted rasp­ber­ries and any juices. Spoon the rasp­berry cream on top in an even layer. Whip the dou­ble cream to stiff peaks with the ic­ing su­gar and vanilla, and then spoon over the rasp­berry cream. Sprin­kle with the freeze-dried rasp­ber­ries.


Store in the re­frig­er­a­tor un­til you are ready to serve. This dessert will keep for up to three days cov­ered in the re­frig­er­a­tor, although only put the freeze-dried rasp­ber­ries on just be­fore serv­ing.

Recipe taken from Lay­ered Desserts by Hannah Miles, pho­tog­ra­phy by Steve Painter. Ry­land Peters & Small. Lay­ered Desserts is avail­able to Liv­ing France read­ers for the spe­cial price of £11.99 in­clud­ing postage and pack­ing (RRP £16.99) by tele­phon­ing Macmil­lan Di­rect on 01256 302 699 and quot­ing the ref­er­ence ‘HT5’.

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