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1
Butter the bottom and sides of an 11x16-inch jelly roll pan and an 8-inch square cake pan.
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2
Line with waxed paper.
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3
Butter the paper and dust lightly with the flour.
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4
Set the pans aside.
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5
Beat the egg yolks, sugar and vanilla with an electric mixer until the mixture is light and ribbons when the beater is lifted.
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6
Beat the egg whites and the salt until they hold stiff peaks.
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7
Fold one-fourth of the eggs whites into the yolk mixture.
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8
Pour the yolk mixture on top of the remaining egg whites and sprinkle on the 1/2 cup flour.
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9
Fold the mixture together.
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10
Pour into the prepared jelly roll pan and 1-inch deep into the prepared cake pan.
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11
Bake in a preheated 350 degree F oven for 15 minutes or until lightly browned.
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12
Invert the cake onto a rack or baking sheet to cool.
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13
Peel off the waxed paper.
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14
Split the 11x16-inch cake in half crosswise.
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15
Spread one half with some of the raspberry jelly.
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16
Top with the other half of the cake.
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17
Cut the layered cake into triangles.
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18
Line the bottom of an 1-1/2 quart glass serving bowl with the sandwiched triangles.
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19
Line the sides of the bowl with the triangles alternately pointing up, then down, leaving about 1/3-inch between each triangle.
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20
Fill the spaces with the remaining raspberry jelly.
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21
Cut the 8-inch square cake into small pieces and sprinkle inside the bowl al ong with the macaroons.
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22
Sprinkle with the brandy.
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23
Beat the egg yolks and sugar in a large bowl until the mixture is light and ribbons when the beater is lifted.
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24
Pour on the milk and cream in a stream while beating.
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25
Transfer the mixture to a heavy saucepan.
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26
Cook over low heat, stirring, until thickened.
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27
Do not let it boil.
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28
Remove from the heat and stir in the vanilla.
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29
Pour the hot custard into a metal bowl.
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30
Place the bowl in a larger bowl filled with cracked ice.
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31
Stir the custard until cool.
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32
Pour the cooled custard on top of the crumbled cake and macaroons, filling the bowl to within 3/4 inch of the top.
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33
Chill, covered, for at least 6 hours.
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34
Beat the whipping cream with sugar and brandy until it holds stiff peaks.
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35
Place in a pastry bag fitted with a fluted tip and pipe the whipped cream over the edges of the cake sandwiches.
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36
Pipe a large rosette in the centre of the custard.
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37
Decorate the trifle with the cherries and angelica leaves.
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38
Sprinkle with almonds and serve.
