Triffle Cake Recipes

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

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.

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.

FRUITCAKE TRIFLE

Steps:

• Place cake cubes in a large bowl. Drizzle with brandy; toss to coat., In a small saucepan, combine the sugar, flour and salt. Gradually stir in cream until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat. Stir in butter, vanilla and cinnamon. Cool completely., In a small bowl, combine the preserves and pecans; set aside. For whipped cream, in a large bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, custard, pecan mixture and whipped cream. Repeat twice. Garnish with additional pecans. Cover and refrigerate for at least 1 hour before serving.

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.