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 currently have a little time, I had been searching on the internet a few days ago. Looking to find fresh, fascinating thoughts, inspirational meals that We have never tested before, to surprise my loved ones with. Hunting for a long time yet couldn’t discover any interesting things. Just before I thought to give up on it, I stumbled on this tempting and simple treat by chance. It seemed so yummy on its pic, it called for rapid actions.
It had been not so difficult to imagine just how it’s made, how it tastes and how much boyfriend will like it. Mind you, it is rather easy to delight the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the website: Suncakemom and simply followed the step-by-step instuctions which were accompanied by nice images of the process. It really makes life rather easy. I can suppose it’s a slight inconvenience to shoot pics down the middle of cooking in the kitchen as you typically have sticky hands so I highly appreciate the time and effort she put in to make this blogpost .
That being said I am encouraged to present my own formulas in a similar way. Many thanks for the thought.
I was tweaking the original formula to make it for the taste of my loved ones. I must say it had been a great outcome. They prized the flavor, the consistency and loved having a delicacy such as this during a stressful week. They quite simply demanded even more, many more. Thus the next occasion I am not going to make the same mistake. I am likely to multiply the volume .
This Trifle Cake was first published on 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.
