Apple Crunch Trifle - Strudel Style - cooking recipe

Ingredients

FOR CAKE MIXTURE
1/2 cornflour
2 tablespoons self-raising flour
3 eggs, lightly beaten
1/2 cup caster sugar
FILLING
600 g canned pie apples
1/2 cup sultana
1/2 cup sliced almonds
2 tablespoons cinnamon
2 tablespoons caster sugar
CUSTARD
1 liter milk
3 tablespoons vanilla custard powder
2 tablespoons sugar
DECORATION
600 ml cream
1/4 cup sliced almonds

Preparation

Firstly make the cake mixture or you can buy a ready made sponge or Madeira.
To make the cake preheat the oven to 180\u00b0C.
Grease an line a 20cm round cake tin.
Sift flours three times onto baking paper.
Using electric mixer, beat eggs using a small mixing bowl until thick and pale.
Gradually add the sugar, beating constantly until it has dissolved and it has become pale and glossy.
Transfer to a large mixing bowl.
Using a metal spoon, fold in the flours lightly.
Spoon cake mixture into prepared tin.
Bake for 15 minutes or until golden.
Leave to cool slightly before turning out.
Next to make custard use a little of the milk to mix with the custard powder in a glass.
Heat the remaining milk and the sugar in a saucepan over medium heat.
Before it starts to boil add the custard powder and stir continuously until it is thickened.
The custard should be very thick so check the custard powder instructions to make a thick custard.
Slice the cake across about 2cm thick for each slice.
In a large decorative bowl place some cake slices on the bottom, add half of the filling ingredients- the pie apple, sultanas, cinnamon, sugar and almonds.
Spoon custard over the top to cover.
Add another layer of cake, filling and custard again then another layer of cake.
Whip the cream and sugar and spread over the final layer of cake and sprinkle with the remaining 1/4 almonds.
Place in the refrigerator until cooled then serve.