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Three Layerd Decadent Trifle Recipe
Looking for triflingly easy dessert that’s ready in no time? This trifle recipe won’t be one but tasting it will be a true delight!
Ingredients
Pastry
Plain sponge cake
- 4 medium Eggs separated
- 3 tablespoon Honey or sweetener of choice
- 1 cup Plain flour
- 1 tablespoon Baking powder follow instructions on packaging
Chocolate sponge cake
- 4 medium Eggs separated
- 3 tablespoon Honey or sweetener of choice
- ⅞ cup Plain flour
- 2 tablespoon Cocoa powder unsweetened
- 1 tablespoon Baking powder follow instructions on packaging
Nut sponge cake
- 4 medium eggs separated
- 3 tablespoon Honey or sweetener of choice
- ⅞ cup Plain flour
- 4 tablespoon Walnut or nuts of choice ground
- 1 tablespoon Baking powder follow instructions on packaging
Cream
- 2 cup Milk
- 5 medium Egg yolks
- 1 tablespoon Vanilla extract
- 1 tablespoon Corn starch
- 2 tablespoon Honey or sweetener of choice
Filling
- ½ cup Water
- 3½ oz Raisins soaked in rum or rum aroma
- 3½ oz Walnut or nuts of choice
- 3 tablespoon Apricot jam
- 3 tablespoon Cocoa powder unsweetened
Topping
- 1⅔ cup whipping cream
- 1 Honey or sweetener of choice
- ½ tablespoon Vanilla essence
- Chocolate syrup topping
- 5 oz Chocolate
- ⅔ cup water
- 1 tablespoon Cocoa powder
- 1 tablespoon Rum aroma
Instructions
Sponge cake
- Separate eggs then beat egg whites until hard peaks form.
- Pour agave syrup with the yolks and beat them until light yellow.
- Pour in the flour and baking powder slowly while mixing with the yolks.
- Fold in egg whites carefully.
- Pour batter into the tray and put it in the 350°/180°C preheated oven for about 30 minutes or until toothpick comes out clean.
Chocolate sponge cake
- Separate eggs then beat egg whites until hard peaks form.
- Pour agave syrup with the yolks and beat them until light yellow.
- Pour in the flour, baking powder and cocoa slowly and incorporate well with the yolks.
- Fold in egg whites carefully.
- Pour batter into the tray.
- Put it in the 350°/180°C preheated oven for about 30 minutes or until toothpick comes out clean.
Nut sponge cake
- Grind nuts of choice then mix flour with ground nuts and baking powder.
- Separate eggs.
- 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.
- Put it in the 350°/180°C 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 walnut or nuts of choice 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
- Melt chocolate.
- Mix in hot water, rum aroma and cocoa powder. Let it 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.
- Put second layer of the cake on top.
- Spread the other half of the vanilla cream, 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.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 265kcal (13%) | Carbohydrates: 28g (9%) | Protein: 8g (15%) | Fat: 16g (24%) | Saturated Fat: 7g (43%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 133mg (44%) | Sodium: 196mg (9%) | Potassium: 218mg (6%) | Fiber: 3g (10%) | Sugar: 10g (11%) | Vitamin A: 432IU (9%) | Vitamin C: 1mg (1%) | Calcium: 149mg (15%) | Iron: 3mg (14%)
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