Trifle Cake Chocolate

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 web the other day. Looking for fresh, interesting tips, inspiring recipes that I’ve never tried before, to amaze my family with. Looking for quite some time but could not find lots of interesting stuff. Right before I thought to give up on it, I came across this delicious and easy dessert by chance at Suncakemom. It looked so scrumptious on its photo, that called for urgent actions.

It absolutely was not so difficult to imagine just how it’s made, its taste and how much my hubby might like it. Mind you, it is very easy to impress him when it comes to desserts. Yes, I am a blessed one. Or possibly he is.Anyways, I went to the page and then used the precise instuctions that had been accompanied by nice graphics of the process. It really makes life much simpler. I can suppose it’s a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you may normally have gross hands so that i highly appreciate the effort and time she put in to make this post .

Having said that I am inspired presenting my own, personal formulas similarly. Thanks for the thought.

I had been fine tuning the original recipe to make it for the taste of my family. Need to mention it absolutely was an incredible outcome. They loved the flavor, the structure and enjoyed getting a treat like this in the midst of a lively workweek. They quite simply asked for more, more and more. Thus the next time I’m not going to make the same mistake. I am going to double the quantity .

This is based on the Trifle Cake 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.