Sometimes a bit of custard with fruit and sponge cake is all it takes to make me happy.
I am a trifle kind of girl, indeed.
My freezer is full of scraps of cake, unbaked crumble topping, and cookie dough. Any of those can make a spectacular trifle with fresh fruit, a bit of mascarpone with vanilla bean, or if you have 20 minutes, vanilla custard.
Today was the last day of school and this afternoon, Jon, Miren and I made a simple trifle. They devoured it.
Vanilla bean custard, lemon cake, Rainier cherries, sliced saturn peaches, and a touch of soft-peak cream.
They sliced, whipped, and assembled.
Then long spoons in hand, we sat next to the window watching the rain downpour – torrential rain. And these trifles tasted even better.
Simple, simple, simple.
Rainier cherry, Saturn peach, vanilla custard, and lemon cake trifles
Lemon sponge cake
3 large eggs, separated
1/2 cup (100 g) natural cane sugar, divided
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
2 tablespoons (25 g) unsalted butter, melted
1/3 cup (45 g) millet flour
1/3 cup (35 g) almond flour
Preheat oven to 350F (180C). Line a 9-inch cake pan with parchment and grease the sides with a bit of melted butter.
In the bowl of a stand mixer, combine the egg yolks, 1/4 cup (50 g) natural cane sugar, vanilla extract, and lemon zest. Whip the egg yolk mixture in high speed until they are thick and pale, about 5 minutes.
In a separate bowl, whisk together the egg whites with the sea salt. When the egg whites are whipped and start forming peaks, gradually add in the remaining 1/4 cup of sugar in three batches.
Fold a third of the egg whites into the egg yolk batter until they are well mixed. Fold in the rest of the egg whites being very careful not to deflate the batter. Fold in the melted butter and the millet and almond flour carefully not to deflate too much. Pour the batter into the cake pan and bake for 20 to 25 minutes until top is golden. It will feel springy.
Cool the cake in the pan for 15 minutes, then invert it onto a plate, and let it cool completely. Cut it into 1/2-inch cubes and reserve.
2 cups (500 ml) whole milk
1/2 cup (100 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
6 egg yolks
1 cup (250 ml) unsweetened coconut milk
4 teaspoons cornstarch
In a medium saucepan, heat the whole milk, half of the sugar, and vanilla bean over medium high heat until it simmers.
Meanwhile, whisk together the egg yolks, rest of sugar, and cornstarch until smooth. Add the coconut milk and whisk.
Add a bit of the warm milk mixture into the egg yolk mixture while whisking. Add all the milk and whisk. Return the custard base to the saucepan and cook until it thickens while whisking constantly. Remove from heat and pour into clean bowl to cool slightly. I like to use custard while still a bit warm, but you can refrigerate it at this point. make sure you cover it with plastic wrap (the plastic must touch the custard so it doesn’t form a skin).
Assemble the trifle
8 ounces Rainier cherries, pitted
2 saturn peaches, pitted and sliced
1 cup heavy cream, whipped
2 cups vanilla custard
2 cups diced lemon sponge cake
Layer the ingredients amongst 4 glasses and serve immediately.