Trifle Recipe

Making trifles doesn’t require much skill or patience let alone time to whip up something delicious in no time at all but this is exclusively different.

As I lately have some time, I had been searching on the internet last week. Looking to find fresh, interesting tips, inspiring recipes that I have never tasted before, to impress my family with. Looking for quite some time unfortunately could not come across any interesting stuff. Just before I thought to give up on it, I came across this scrumptious and easy dessert simply by chance. It looked so fabulous on its photo, that required urgent action.

It was simple enough to imagine the way it is created, its taste and just how much my husband will probably love it. Actually, it is extremely simple to keep happy the guy in terms of desserts. Anyway, I went to the website: Suncakemom and then followed the precise instuctions which were accompanied by nice snap shots of the operation. It just makes life faster and easier. I can suppose it is a slight inconvenience to shoot pics in the midst of cooking in the kitchen as you may most often have sticky hands and so i genuinely appreciate the hard work she put in to build this blogpost .

With that in mind I’m encouraged presenting my personal dishes in a similar fashion. Many thanks for the concept.

I was tweaking the original formula create it for the taste of my loved ones. I’ve got to mention that it was a terrific outcome. They prized the flavour, the overall look and enjoyed having a delicacy like this in the middle of a busy workweek. They basically asked for lots more, a lot more. Hence the next time I’m not going to make the same miscalculation. I’m going to twin the amount to get them happy.

This Trifle Recipe is from SunCakeMom.

Sponge cake:

For detailed instructions check: Sugar free sponge cake

Preheat oven to 350°/180¬°C.

Measure ingredients, mix flour with the baking powder.

Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.

Beat egg whites until hard peaks form.

Pour agave syrup with the yolks and beat them until light yellow.

Pour in the flour slowly and incorporate well with the yolks.

Fold in egg whites carefully.

Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.

Whilst the first sponge cake is baking prepare the chocolate one with a similar method.

Chocolate sponge cake:

Measure ingredients, mix flour with the unsweetened cocoa powder and the baking powder.

Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.

Beat egg whites until hard peaks form.

Pour agave syrup with the yolks and beat them until light yellow.

Pour in dry ingredients slowly and incorporate well with the yolks.

Fold in egg whites carefully.

Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.

Nut sponge cake:

Grind nuts of choice.

Measure ingredients, mix flour with ground nuts and baking powder.

Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.

Beat egg whites until hard peaks form.

Pour agave syrup with the yolks and beat them until light yellow.

Pour in the flour slowly and incorporate well with the yolks.

Fold in egg whites carefully.

Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.

Filling:

Pour rum aroma or rum into water and mix.

Soak raisins in it.

Grind nuts to get ready as fillings.

Vanilla cream:

Whisk yolks with agave syrup until light yellow.

Spoon in corn starch as well and mix them together evenly.

Pour yolk mixture into the simmering milk.

Stir it until it starts bubbling.

Take it off the heat to cool down.

Chocolate syrup:

Break chocolate into little pieces and put it in a small saucepan.

Pour hot water, rum aroma and spoon cocoa powder into the saucepan as well.

Put it on medium heat and stir frequently until chocolate melts and incorporates well with the rest of the ingredients.

Leave syrup cool down.

Assembly:

Put one layer of the cake at the bottom of the tray where it is going to be assembled.

Divide the vanilla cream, raisins and ground nuts into two equal parts.

Spread one part of the vanilla cream evenly on the first cake layer.

Sprinkle half of the nuts and half of the raisins evenly on top as well.

Put second layer of the cake on top.

Repeat spreading the other half of the vanilla cream and sprinkling raisins and nuts on top of the vanilla cream.

Place the third layer on then spread apricot jam on top.

Through a sieve sprinkle cocoa powder on top to finish it.

Put tray in the fridge for a couple of hours to rest.

Serving:

Cut cake into cube shapes and put one cube on a dessert plate.

Decorate it with whipped cream and chocolate syrup on top.

Comments are closed.