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 most recently have a little time, I was looking on the internet a few days ago. Trying to get fresh, fascinating ideas, inspirational recipes that We have never tried before, to delight my family with. Looking for a while yet could not discover lots of interesting things. Just before I wanted to give up on it, I came upon this fabulous and easy treat by chance. The dessert looked so scrumptious on its pic, that called for urgent actions.
It absolutely was not so difficult to imagine the way it’s made, its taste and how much my husband is going to want it. Mind you, it is rather easy to keep happy him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the blog: Suncakemom and simply followed the simple instuctions which were accompanied by nice images of the operation. It just makes life much easier. I can imagine that it’s a slight inconvenience to shoot photos down the middle of cooking in the kitchen because you typically have gross hands therefore i really appreciate the hard work she put in to make this post .
Having said that I’m inspired to present my very own formulas in a similar way. Thanks for the concept.
I had been fine tuning the initial recipe create it for the taste of my loved ones. I must mention it turned out an awesome success. They prized the taste, the overall look and loved getting a sweet such as this in the midst of a lively week. They ultimately asked for more, many more. So next time I’m not going to commit the same mistake. I am going to double the quantity .
This Trifle Cake Chocolate is from 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.