Sherry trifle cake

A tempting twist on a classic dessert, this is fruity and creamy with a sweet sherry kick.

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients (serves 12)
* 1 x 340g pkt golden butter cake mix
* Olive oil, to grease
* 180g (1/2 cup) raspberry jam
* 1 x 400g can sliced peaches in natural juice, drained, thinly sliced
* 60g toasted flaked almonds
Custard
* 100g (1/2 cup) caster sugar
* 70g (1/2 cup) custard powder
* 625ml (21/2 cups) milk
* 1 x 300ml ctn thickened cream
Sherry syrup
* 80ml (1/3 cup) sweet sherry
* 2 tbs caster sugar
* 1 tbs boiling water


Method
1. Prepare and bake the butter cake mix following packet directions. Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 4 even layers.
2. To make the custard, combine the sugar, custard powder and a little of the milk in a saucepan over medium-high heat. Add the remaining milk, stirring constantly until the custard boils and thickens. Pour into a heatproof bowl. Place plastic wrap directly on the surface of the custard (this will prevent a skin forming). Set aside to cool completely. Use an electric beater to beat 80ml (1/3 cup) of the cream in a bowl until soft peaks form. Whisk the custard to soften. Use a metal spoon to fold the custard into the cream until combined.
3. To make the sherry syrup, place the sherry, sugar and water in a jug and stir until the sugar dissolves.
4. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base and side with plastic wrap, allowing it to overhang. Place 1 cake layer in the base of the pan. Drizzle over a little of the sherry syrup. Spread with 2 tablespoons of the jam. Top with one-third of the custard and one-third of the peach. Continue layering with the remaining cake layers, sherry syrup, jam, custard and peach, finishing with a layer of cake. Press down gently. Cover with plastic and place in the fridge for 6 hours or overnight to set.
5. Place the cake on a serving plate. Use an electric beater to beat the remaining cream in a small bowl until firm peaks form. Spread over the top and side of the cake. Sprinkle with almonds to serve.

Notes & tips
* For best results, bake the cake 1 day ahead. Store in an airtight container.

Source
Australian Good Taste - Page 86
Recipe by Kathy Knudsen