Christmas Trifle

Ingredients

Units %
Madeira
Tegral Satin Creme Cake 240g 0
Egg 84g 0
Water 54g 0
Cooking Oil 72g 0
Madeira total 0
Trifle
Rasberry Flavoured Jelly 280g 0
Boiling Water 1120g 0
Madeira Loaf Pieces 400g 0
Instant Custard 172g 0
Cold Water 430g 0
Trifle total 0
Topping
Ambiante 101g 0
Raspberries 41g 0
Blackberries 41g 0
Topping total 0

Working Method

Madeira
  1. Add the liquid to a mixing bowl first and then the Tegral Satin Créme Cake.
  2. Mix for 5 - 6 minutes on second speed with flat beater.
  3. Scale 450 g into sponge tins and bake for 30 minutes at 200° C.

Trifle
  1. Using a see through big plastic cup, start with 50 g of madeira cake pieces cut into small cubes.
  2. Mix half the boiling water into half the jelly powder until dissolved. Pour 90 g jelly mix over the madeira cake pieces and place in the fridge to set.
  3. Whisk the instant custard and cold water together and let stand for 10 minutes to set. Pipe 150 g of custard onto the jelly with a round nozzle. Ensure the jelly is covered.
  4. Stack 50 g madeira cake pieces onto the custard then repeat step 5, this time with 140 g of jelly mixture.

Topping
  1. Whip up Ambiante cream on second speed until firm.
  2. Cover jelly with whipped Ambiante using star nozzle.
  3. Spread raspberries and blackberries on top.

BAKING OVERVIEW

About this recipe

Author: Chipkins Puratos

Complexity level:  

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