Two Fruit Trifle Pudding
ready in 1 hr 30 min.
- For the sponge
- 2 eggs
- ¼ cup sugar
- ¼ cup flour
- 1 ½ tablespoons Corn starch
- 1 generous pinch Baking powder
- sugar (for sprinkling)
- 0.333 cup Strawberry Jam
1 Bowl, 1 Whisk, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Mandoline (nach Belieben), 1 Peeler, 2 große Non-stick pans (davon 1 mit Deckel), 1 Slotted spatula, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Paper towel, 2 Plates, 1 dünne Rubber gloves
Preheat the oven to 180°C.
Beat the egg whites until they form soft peaks, then gradually trickle in the sugar and continue beating until firm and glossy. Add the lemon juice. Mix the flour and baking powder and gradually fold (not stir) into the beaten egg whites, alternating with additions of egg yolk. Line a Swiss roll tin with baking parchment. Spread the mixture smoothly in the prepared tin and bake in the preheated oven for about 10 minutes. Take out and turn out on to a tea towel sprinkled with sugar. Pull off the baking parchment, spread the sponge with jam and roll up. Leave to go cold.
Wash, hull and quarter the strawberries. Wash the cherries and reserve a few for decoration. Stone the rest of the cherries. Mix the strawberry jam with the kirsch and the fruit. Slice the Swiss roll and use to line a trifle bowl. Add the fruit. Whip the cream with the sugar until stiff and pipe or spoon on top of the fruit. Scatter with flaked almonds, dust with icing sugar and decorate with cherries.
Chill for at least 1 hour. Serve in small bowls, making sure each portion has a cherry.