Somloi

This version of trifle is perennially popular in central Europe. I have seen cherries substituted for apricot and also, in Vienna inevitably, mountains of whipped cream used. This recipe is my favourite and has appeared on my menus in winter for years.

The general idea is two layers of sponge, brushed with crushed walnuts, apricot compote and rum, sandwiching plenty of pastry cream, which needs to be on the solid side. The result is cut into squares then covered with some lightly wh