This started life as a Galette des Rois that flopped quite literally because I cannot make very thick custard (no matter the recipe I always end up with a puddle of loose yellow cream). I wanted to try again making the puddle work for me so to speak. So here is a part cake, part trifle but wholly delicious dessert.
PS: This needs to be made the day before you need it.
Crème patissière:
1 egg
30g caster sugar
15g plain flour
300ml double cream
Jam:
150g frozen berries, I used blackberries. Whatever berry you like but can I strongly suggest that you stay as far away as possible from frozen strawberries. Fresh is fine though. Trust me.
100g caster sugar
100ml of water
1 fat pinch of saffron strands (or switch and use the zest of any citrus)
For the cake assembly:
1 whole Pandoro or Panettone
60ml of brandy
23cm loose bottom cake tin
First make the custard: put 100ml of double cream on a medium heat to warm up DO NOT let it come to a boil. In a bowl big enough to take the cream later whisk the egg and sugar until incorporated then add the flour and the now warm cream. Whisk until combined then pour back in the pan (I don’t wash it but be my guest) and put on a medium to high heat whisking the whole time until thick enough to spread, should take less than five minutes but don’t quote me. Also I can never get mine to become very thick at all but I suspect that is due to my lack of patience, so just do your best.
Scrape the custard into a bowl, cover with cling and refrigerate until cool.
Meanwhile whisk the remaining cream until thick (not butter) and add the now cooled custard. Cover with cling film and refrigerate until you are ready to assemble the cake.
Now for the jam: put the sugar and water into a pan and put on high heat until the sugar has dissolved, then add the saffron or zest and berries and bring back to the boil, turn the heat to low and simmer for ten to fifteen minutes until the fruit has burst. Take off the heat and let cool before handling.
When you’re ready to assemble the cake, slice the Pandoro into 2cm thick rounds. You’re going to need 4 rounds. I used the bottom of the cake tin as a guide.
Okay so put the 1st round at the bottom of the tin and pour 20 ml of the brandy on top. Then add half the cooled jam.
Put the 2nd round of Pandoro on top of the jam, drizzle 20ml of brandy, add the crème patissière.
Put the 3rd round of Pandoro on top of the crème drizzle with the last of the brandy, the other half of jam and top finally with the last round of Pandoro. Cover with cling and refrigerate for at least 6 hours but up to 2 days.
When ready to serve, push up the loose bottom but do not try to slide the cake off. Dust with icing sugar before slicing.
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