Patty's English Trifle

Patty's English Trifle
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Cake
1/4 Pound butter
1 cup fruit sugar
2 eggs

2 cups flour

3/4 cup milk
1 Tablespoon Baking powder
2 teaspoon vanilla

Custard

3 egg yolks
1/4 cup sugar
1 Tablespoon Corn Starch
2 1/3 cups milk
1 Teaspoon vanilla
Raspberry preserves
Cream Sherry
Raspberries or Blueberries
Whipping cream

Preheat oven to 350 Cream butter and sugar together until light and fluffy. Add eggs and beat until smooth. Sift flour and baking powder together. Add flour to butter mixture along with milk. Add vanilla. Pour into buttered 9 X 13 inch pan and bake for approximately 30 to 40
minutes or until golden. Scald milk. Beat egg yolks with sugar and cornstarch. Add scalded milk to egg mixture. Cook until thickened. Add vanilla and cool with plastic wrap on surface of custard. This will prevent a skin from forming. To assemble - Cut cake in half and then slice horizontally and then spread with raspberry preserves that have been thinned with Sherry. Cut cake into chunks and place a layer of cake in Trifle or glass bowl. Sprinkle with Sherry. Pour some of the custard over cake and add fresh raspberries or blueberries. Repeat the layers. Refrigerate. For best results, assemble in the bowl one day ahead. This allows the custard to meld with the cake. Pipe whipped cream over surface a few hours before serving. Sprinkle with toasted sliced almonds. ENJOY!