Cranberry Raspberry Trifle

From good food magazine, december 1988. does not include 2 hours chilling time.

Steps

Heat oven to 350 degrees.

Butter 8-inch round cake pan.

Line bottom with parchment paper.

Dust side with flour.

Combine eggs , sugar , vanilla , zest , and salt in mixer bowl.

Place bowl over pan of hot water and whisk until warm.

Remove from heat and beat with electric mixer until doubled in volume and slowly dissolving ribbon forms on top of batter when beater is lifted.

Sift flour over batter and gently fold in with rubber spatula.

Remove about 1 / 4 of the batter from bowl and mix with melted butter.

Gently fold into remaining batter.

Pour batter into prepared pan.

Tap pan sharply on counter a few times to release air bubbles.

Bake cake until edge pulls away from side of pan , 20-30 minutes.

Let cool 10 minutes.

Turn cake out of pan , carefully remove paper , and let cool completely.

Meanwhile , make custard and cranberry fillings and candied almonds.

For custard fillings: heat milk and cream to boiling in medium saucepan.

Meanwhile , mix sugar , flour , and corn.

Ingredients

eggs, sugar, vanilla extract, lemon zest, salt, cake flour, unsalted butter, milk, heavy cream, all-purpose flour, cornstarch, frozen raspberries, raspberry liqueur, fresh cranberries, water, fresh lemon juice, sliced almonds, fresh raspberry