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Super fast summer trifle cake

I wanted to make a trifle cake for Xmas with friends but wound up making a more traditional pudding type 🙂 but I did assemble the cake version today and it was declared a success 🙂 So I’ll post how I did the cake version as it was better and also used the same ingredients 😉 Photo update at some stage 😉 So this makes either one super gigantic trifle or two smaller kinds, 8 generous portions anyway.

1 pot Puhoi vanilla bean custard (this is very thick all dairy and no eggs)

4 egg yolks

1 can boysenberries

1can blackberries

1T cornstarch

1 punnet fresh strawberries

1T rum

1 trifle sponge (two layers)

 

The “cooking”. 

Start by heating the custard over a medium heat until it collapses and starts to bubble. Remove from heat. Add the egg yolks, and make sure they are cooked without being curdled. Set aside to cool then refrigerate til set.

Sieve the canned berries and set aside. Heat half the syrup over a medium heat and thicken with cornstarch. I used about 1T mixed to a slurry. Set aside to cool then refrigerate to set- it should be the consistency of jam minus a lot of pips or pulp.

Slice the strawberries and poach in remaining syrup. This is best done two days before. Add 1T rum. Chill in fridge.

Assembly:

Slice each trifle sponge into two layers each. I then cut into thirds which gave me 12 rectangles about 15 by 18cm… maybe.. small enough to cut into smaller pieces for a more traditional trifle and large enough to turn into a small commercial cake.

First layer: lay one slice of sponge on a plate and spread the syrup-jam on top side. Carefully dollop custard and spread smooth add a layer of strawberries.

Second layer: spread syrup jam on one side of sponge and set on top of previous layer- jam side down- then spread the syrup-jam on top side. Carefully dollop custard and spread smooth add a layer of canned berries.

Third layer: spread syrup jam on one side of sponge and set on top of previous layer- jam side down- then spread the syrup-jam on top side. Carefully dollop custard and spread smooth add a layer of strawberries.

Fourth layer: spread syrup jam on one side of sponge and set on top of previous layer- jam side down- then spread the syrup-jam on top side. Carefully dollop custard and spread smooth add a layer of canned berries.

(alternate for as high as you can go)

Final layer: spread syrup jam on one side of sponge and set on top of previous layer- jam side down.

Carefully cover (I put a food container over) and place in fridge to cool and set.

When ready slice 1/2 to 1″ slices per person and add whipped cream.

 

There are a lot of berries left over so use them for adding a bit of tang 🙂 I’m not sure how long it will last but hey.

 

Also I do know how to make real custard, but I prefer to make that in winter and I am always aware of how easy it is to wind up with sweet scrambled eggs rather than custard 😉

I haven’t yet made a sponge. Hmmmm.