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 lately have a little time, I was looking on the internet yesterday. Trying to find new, intriguing tips, inspirational recipes that We have never tried before, to astonish my loved ones with. Hunting for quite some time unfortunately couldn’t discover too many interesting stuff. Right before I thought to give up on it, I discovered this delicious and easy treat by accident on Suncakemom. It seemed so yummy on its image, it called for fast action.
It had been easy to imagine just how it’s created, how it tastes and how much my husband is going to want it. Actually, it is rather easy to keep happy him in terms of cakes. Anyhow, I got into the site and followed the precise instuctions that have been coupled with impressive images of the task. It really makes life much simpler. I can suppose it is a slight hassle to take photographs in the midst of baking in the kitchen as you will often have gross hands and so i pretty appreciate the hard work she devote to build this post and recipe easily implemented.
Having said that I am empowered to present my own, personal recipes similarly. Many thanks the idea.
I had been fine tuning the initial recipe to make it for the taste of my loved ones. Need to say it had been an incredible success. They loved the taste, the overall look and loved having a treat such as this during a stressful week. They quite simply demanded more, a lot more. Thus the next occasion I am not going to make the same mistake. I’m gonna multiply the amount to make them pleased.
Trifle Recipe Chocolate first appeared on 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.
