Tipsy Cake, or Brandy Trifle

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
cake base
soaking liquid
decoration
custard
Instructions (5)
  1. Soak a light sponge or Savoy cake in as much good French brandy as it can absorb.
  2. Stick the soaked cake full of blanched almonds cut into whole-length spikes.
  3. Pour a rich cold boiled custard round it.
Modern Variation
  1. Pour white wine over the cake, or a mixture of wine and brandy.
  2. Optionally, mix the juice of half a lemon with the wine and brandy.
Original Text
TIPSY CAKE, OR BRANDY TRIFLE. The old-fashioned mode of preparing this dish was to soak a light sponge or Savoy cake in as much good French brandy as it could absorb; then, to stick it full of blanched almonds cut into whole-length spikes, and to pour a rich cold boiled custard round it. It is more usual now to pour white wine over the cake, or a mixture of wine and brandy; with this the juice of half a lemon is sometimes mixed. Chantilly Basket.
Notes
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