This question was brought up on another forum that I am in at myspace. Me being the cake decorator of the group, I almost feel required to be able to help this lady out. Plus she is super nice, so I really want to. Here it goes:
"my mother's mom used to make this really rich dessert. she would take different kinds of cake bits, cookies like macaroons, day old jelly donuts etc and mix it all up with some rum, then layer it in a container, put some sort of jelly in between the layers, then weight it down with something to compress it and then chill it.
a slice of that with some ice cream was just DELICIOUS.
i don't know what that is called for the life of me, and i want to see a recipe for it so i can see if i can replicate the effect..."
Any ideas?
It sounded like rum balls until I got to the part about layering it with a filling- I'm stumped. Hopefully someone can help you!
Amber
hats how we make trifle more or less... it a very australian/english dish
We take cake (usually yellow or chocolate sponge) and soak it in a sweet red wine. Mush it all up with ground/crushed walnuts and rasberrry/strawberry jelly. We alternate layers of this with custard and refrigerate it. We serve it with whipped cream and its delicious. You can make it in individual cups like tiramisu.
I am thinking you want to make a chorlotte.
It is traditionaly made with old bread, layered with fruit that has been soaked with sugar. Place one layer bread on bottom of loaf pan,(some people use a bowl for the shape) then fruit with it's juice and repeat. You could make it as high and you want. Finish with a bread layer. Place wax paper or plastic over the mixture and press down with another pan. Refrigerate over night, the fruit will soak through all the layers and makes a nice dessert. In the past people would use any stale bread item they had, bread, doughnuts, etc. serve whipped cream.
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