Trifle Cake Food

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

BASIC TRIFLE RECIPE

Steps:

• Prepare pudding or custard according to directions and let cool.
• Mix the fruit with the sherry.
• Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
• Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding.
• Repeat layering.
• Top with whipped cream and garnish with fresh fruit.
• Chill well before serving.
• Variations.
• To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream.
• Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries.
• Black Forest Trifle- Chocolate cake, raspberries and custard.
• Tropical Trifle- Angel food cake, mixed pineapple, mangoes, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut.
• Apples and cream Trifle- Spice Cake, Apple pie filling and custard.
• Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.

FRUITY ANGEL FOOD CAKE TRIFLE

Steps:

• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
• Split cake horizontally into thirds.
• Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
• Top with a third of the pudding, third of the whipped topping and a third of the fruit.
• Repeat layers two times.
• Cover and chill for at least 3 hours before serving.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

TRIFLE CAKE

Steps:

• In a saucepan, heat the frozen berries with the orange liqueur until the berries are warmed. Place the individual cakes on separate plates and top with berry mixture. Sprinkle the nuts on top and serve.

TRIFLE CAKE

Steps:

• First, make the sponge. Heat the oven to 190C/170C fan/gas mark 5. Butter and line the base of a deep 18cm loose-bottomed cake tin. Beat the butter, sugar and vanilla until light and fluffy. Add the eggs, flour, ¼ tsp salt and beat again until smooth and creamy. Spoon into the prepared tin and level the surface. Bake for 45-50 mins until a skewer inserted in the centre comes out clean. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
• Meanwhile, make the custard. Mix the custard powder and sugar together in a saucepan with a little of the milk to make a smooth paste. Whisk in the rest of the milk and slowly bring to the boil, stirring until the custard is smooth and thick. Remove from the heat and cover the surface of the custard with a disc of baking parchment. Set aside to cool.
• Using a small sharp knife, score a circle in the top of the cake 2.5cm from the edge. Carefully hollow out the cake leaving the base 3 -4cm thick. Drizzle over the sherry and scatter the raspberries over the base.
• Pour the cooled custard over the raspberries and chill for at least 2 hrs or until ready to serve.
• Whisk the whipping cream and caster sugar together until it forms firm peaks. Swirl or pipe the cream on top of the cake. Decorate with the sliced figs, pomegranate seeds and pistachios. Slice to serve.