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 recently have a little time, I had been looking on the internet yesterday. In need of new, interesting thoughts, inspiring dishes that I’ve never used before, to delight my family with. Searching for a while yet couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I discovered this fabulous and easy dessert simply by chance at Suncakemom. It looked so delicious on its image, it required rapid action.
It was not difficult to imagine how it is made, its taste and how much boyfriend might want it. Actually, it is quite simple to impress the guy when it comes to treats. Yes, I am a lucky one. Or maybe he is.Anyway, I got into the blog and then followed the precise instuctions which were coupled with great photographs of the task. It really makes life rather easy. I could suppose it’s a bit of a effort to take snap shots in the midst of cooking in the kitchen as you most often have sticky hands thus i really appreciate the time and energy she placed in for making this post .
With that said I’m empowered presenting my personal recipes similarly. Many thanks for the concept.
I was tweaking the original mixture to make it for the taste of my loved ones. I have to mention it turned out an awesome success. They loved the taste, the thickness and enjoyed having a sweet such as this during a hectic workweek. They quite simply wanted even more, more and more. Hence the next occasion I am not going to commit the same mistake. I’m going to multiply the quantity .
More Trifle Cake like this 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.