Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. SPONGE LAYER: | 2. Preheat oven to 350°F. | 3. Lightly butter the bottom and sides of 9" round cake pan. | 4. Line with parchment paper or waxed paper. | 5. Sift together flour, 1 tablespoons sugar and salt. | 6. Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes. | 7. The batter should be airy, pale and tripled in volume. | 8. Add vanilla during the last minute of whipping. | 9. Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula. | 10. Then fold in oil. | 11. Spread batter into prepared pan. | 12. Bake for 20-25 minutes or until center springs back when gently pressed. | 13. Cool in pan on rack for 10 minutes. | 14. Remove cake from pan and cool completely on wire rack, top side up. | 15. MAKE THE ALMOND SYRUP: | 16. Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved. | 17. Combine water and sugar in a small saucepan. | 18. Cook over medium heat until sugar dissolves. | 19. Continue cooking until syrup comes to a boil. | 20. Remove from heat. | 21. Stir in coffee mixture. | 22. MAKE THE CHOCOLATE MOUSSE: | 23. Mix water and vanilla. | 24. Sprinkle in gelatin and let stand until gelatin softens. | 25. Whisk the egg yolks in a medium bowl until blended. | 26. Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan. | 27. Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan. | 28. Remove pan from heat. | 29. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended. | 30. Then pour egg mixture back into the saucepan. | 31. Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly. | 32. It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds. | 33. DO NOT LET CUSTARD COME TO A BOIL! | 34. Remove pan from heat and immedaitley strain the custard into a metal bowl. | 35. Add softened gelatin mixture and stir until completely dissolved. | 36. Add the chocolate & stir until melted and smooth. | 37. Set the bowl over a large bowl containing ice water. | 38. Let stand 5-10 minutes, stirring once or twice, until cool. | 39. Remove bowl from ice water. | 40. Whip the remaining cream until peaks form, using a hand-held electric mixer. | 41. Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula. | 42. Fold in the remaining whipped cream. | 43. Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken. | 44. DO NOT LET MOUSSE SET. | 45. MAKE THE COFFEE ALMOND WHIPPED CREAM: | 46. Mix almond flavored liqueur, coffee and vanilla in small cup. | 47. Stir until coffee dissolves. | 48. Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks. | 49. ASSEMBLE THE TRIFLE: | 50. Split the cake into two equal parts, using a long serrated knife. | 51. Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush. | 52. Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal). | 53. Trim cake to fit, if necessary. | 54. Generously brush the top of the cake layer with syrup. | 55. Top with crumbled amaretti cookies. | 56. Spread with half of the chocolate mousse. | 57. Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle. | 58. Spread the remaining whipped cream over mousse. | 59. Repeat the same with the remaining cake, syrup, & mousse. | 60. Fill a pastry bag with a large star tip with reserved coffee whipped cream. | 61. Pipe a decoration on top of trifle. | 62. Garnish with chocolate-covered espresso beans and slivered almonds. | 63. Refrigerate the trifle for at least 4 hours before serving. | 64. *The cake & mousse were made the day before. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	1	cup		495.94	106.9011	11.234000000000002	1.1782
sugar	1/2	cup	granulated divided	159.9	30.004	5.005	2.496
salt	1	pinch		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
almond liqueur	2	tablespoons	used flavored	100.8667	0.0	22.44	0.5667
coffee granule	1	teaspoon		100.8667	0.0	22.44	0.5667
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup	granulated	159.9	30.004	5.005	2.496
water	2	tablespoons		0.0	0.0	0.0	0.0
vanilla extract	1	tablespoon		12.095999999999998	0.5313	0.0025	0.0025
gelatin	1 1/2	1/2	unflavored	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
heavy cream	1 1/4	cups	divided	510.0	4.11	4.26	54.12
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
sugar	3	tablespoons	granulated	159.9	30.004	5.005	2.496
salt	1	pinch		-	-	-	-
godiva dark chocolate bar	4		chopped	100.8667	0.0	22.44	0.5667
almond liqueur	2	tablespoons	used flavored	100.8667	0.0	22.44	0.5667
coffee granule	1	teaspoon		100.8667	0.0	22.44	0.5667
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
heavy cream	2	cups		510.0	4.11	4.26	54.12
sugar	2	tablespoons	granulated	159.9	30.004	5.005	2.496
amaretti cooky	12		crumbled	100.8667	0.0	22.44	0.5667
chocolate coffee bean			chocolate-covered	-	-	-	-
almond			slivered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.