Apricot Trifle


1 classic French sponge cake (9 inches) or your favorite yellow layer cake
Apricot brandy to moisten cake
2 jars (10 ounces each) apricot jam
2 cups pastry cream (recipe follows)
2 cups whipped cream (recipe follows)


Slice cake into 3 layers. Place first layer in trifle or glass bowl and drizzle with brandy until layer is moist. Spread with apricot jam. Spread pastry cream over jam, then whipped cream. Repeat jam/pastry cream/whipped cream sequence twice more, ending with whipped cream.

Pastry Cream:

Whipped Cream:


Serves 15-18

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