Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Dried currants

  2. 1 cup 198g / 7oz Sugar

  3. 1 cup 237ml Water

  4. 1 cup 237ml Dry sherry

  5. 1 Basic Sponge Cake - (see below)

  6. 1 cup 93g / 3 1/3oz Toasted slivered almonds

  7. 1 Creme Anglaise - (see below)

  8. 1 cup 237ml Sweetened whipped cream

  9. 12 Fresh mint sprigs

  10. Basic Sponge Cake

  11. 1/4 cup 59ml Milk

  12. 2 tablespoons 30ml Unsalted butter - plus

  13. 2 teaspoons 10ml Unsalted butter

  14. 8 teaspoons 40ml Eggs (large)

  15. 1 cup 198g / 7oz Sugar - plus

  16. 2 tablespoons 30ml Sugar

  17. 1 cup 62g / 2 1/5oz Bleached all-purpose flour

  18. 1 teaspoon 5ml Baking powder

  19. 1/8 teaspoon 0.6ml Salt

  20. Creme Anglaise

  21. 5 Egg yolks (large)

  22. 1/2 cup 99g / 3 1/2oz Sugar

  23. 2 cups 474ml Heavy cream

  24. 1 teaspoon 5ml Pure vanilla extract

Instructions Jump to Ingredients ↑

  1. In a medium-size saucepan over medium heat, combine the currants, sugar, and water. Bring to a boil and cook for 10 minutes. Remove from the heat and stir in the sherry. Let cool completely. Spread the mixture evenly over the sponge cake, then sprinkle the almonds evenly over the currant mixture.

  2. Cut the cake horizontally into 1-inch-wide strips, then cut the strips into quarters. Spoon the creme Anglaise into 12 dessert bowls, then in each bowl stack four pieces of the cake on top of each other. Spoon over the whipped cream, and garnish with a mint sprig. Serve immediately.

  3. For the Sponge cake: Preheat the oven to 350 degrees. In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow and thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture.

  4. Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently.

  5. Grease a 17- by 12-inch baking pan or jellyroll pan with 2 teaspoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely. (Makes 1 sponge cake)

  6. For the Creme Anglaise: Put the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon colored. Put the cream in a nonreactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan). Gradually add the cream to the yolk mixture, beating constantly. Cook over low heat until the mixture thickens slightly. Do not overcook or boil, as the sauce will curdle.

  7. Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve into a cold bowl. Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming if not using immediately. Will keep refrigerated for 24 hours. Before serving, warm over low heat. (Makes about 2 1/2 cups)

  8. This recipe yields 12 servings


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