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 the other day. On the lookout for fresh, fascinating thoughts, inspiring meals that I’ve never tested before, to delight my family with. Searching for quite some time unfortunately couldn’t find any interesting stuff. Just before I wanted to give up on it, I came upon this fabulous and simple treat by luck at Suncakemom. It looked so yummy on its image, it called for rapid action.
It was not difficult to imagine the way it is created, its taste and how much boyfriend will love it. Mind you, it is rather simple to impress the man in terms of treats. Anyways, I went to the website and then followed the step by step instuctions that had been combined with great snap shots of the method. It really makes life rather easy. I can suppose it’s a bit of a effort to shoot photos in the middle of cooking in the kitchen as you may most often have sticky hands and so i seriously appreciate the time and energy she devote for making this blogpost and recipe conveniently followed.
Having said that I’m encouraged to present my own recipe in a similar way. Many thanks the concept.
I was tweaking the main mixture to make it for the taste of my family. I must tell you that it was an incredible success. They prized the flavor, the thickness and enjoyed getting a delicacy like this during a hectic week. They basically requested even more, many more. So next time I’m not going to make the same miscalculation. I am gonna multiply the amount to keep them delighted.
Trifle Recipe Chocolate credit goes to 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.
