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Three Layer Decadent Trifle Recipe

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.

Trifle-recipe-3-SunCakeMomWe could assume that trifles are named trifles because of their simplicity but as with a lot of recipes that endures the torment of centuries things are changing.

Earliest recorded trifle recipes are almost as old as the discovery of the New World and it was thick cream flavored with sugar, ginger and rosewater. During the years the dessert evolved into a form nowadays known in some parts of the English speaking world as fool.

Fools and trifles were used interchangeably for years then somehow parfaits have gotten into the business as well.

There are some key differences between those desserts despite looking similar sometimes. In fact, the only common thing, apart from trifle and parfaits are both being French words originally, is their layered look.

Well, to be honest as long as there is no standardized industry wide regulation overseen by highly skilled academics whose only purpose is to decide if new recipes adhere to the code or not, we can’t be sure what we exactly do.

It’s like Game of Thrones in the dessert cup. Only time will tell which of the three names will win and which dwindle in the attempt or reborn later made stronger by the scars and raising triumphant.

Fools are generally custard or whipped cream layered fruit desserts, they sometimes get a bit of crushed biscuit layer or something similar.

Parfaits in turn get granola instead of the biscuits or some kind of cake and the custard is swapped to ice cream, yogurt or Bavarian cream, depending on the mood and dessert maker.

Some time back trifles were made with crushed biscuits or cookies but nowadays only cakes are used to separate the layers where the filling can be anything without restrictions in the dessert category.

Now, that we have cleared up the definitions or made it more difficult, it’s time to dive into a not so trifle recipe as well. Not as we couldn’t make an easy trifle, but if we are to make something out of gluten then use its power to its fullest and make something worthy of songs and tales.

This recipe will require three different flavored cakes stuck on top of each other with custard and some secret sauce.

A basic sponge cake will take up the responsibility of being the main framework of the cake while added cocoa powder will create a similarly light chocolate sponge cake. The third layer calls for walnuts or crushed nuts that do give a whole new remote nutty feel to the whole.

If this three layer soaked in a bit of rum punch, then topped with vanilla custard wouldn’t be enough, there are more things to do for a really exclusive experience.

As whipped cream has so far been left out, we should invite it to join the party and crone the occasion with and indispensable chocolate syrup topping that we flavor a bit of rum as well.

Although, this recipe sounds like not a cake to trifle with, it is a splendid dessert with little more than basic ingredients providing a truly exclusive look and variety of decadent flavors all over the plate.Trifle-recipe-1-SunCakeMom

Ingredients:

Pastry

Plain sponge cake

  • 4 Eggs (separated)
  • 3 tablespoon Agave syrup or sweetener of choice
  • 1 cup / 120g Plain flour
  • 1 tablespoon Baking powder (follow instructions on packaging)

 

Chocolate sponge cake

  • 4 Eggs (separated)
  • 3 tablespoon Agave syrup or sweetener of choice
  • ⅞ cup / 100g Plain flour
  • 2 tablespoon Cocoa powder (unsweetened)
  • 1 tablespoon Baking powder (follow instructions on packaging)

 

Nut sponge cake

  • 4 eggs separated
  • 3 tablespoon Agave syrup or sweetener of choice
  • ⅞ cup / 100g Plain flour
  • 4 tablespoon Ground nuts of choice
  • 1 tablespoon Baking powder (follow instructions on packaging)

 

Cream

  • 2 cup / 500ml Milk
  • 5 Egg yolks
  • 1 tablespoon Vanilla extract
  • 1 tablespoon Corn starch
  • 2 tablespoon Agave syrup or sweetener of choice

 

Filling

  • ½ cup / 150ml Water
  • 3½ oz / 100g Raisins soaked in rum or rum aroma
  • 3½ oz / 100g Nuts of choice
  • 3 tablespoon Apricot jam
  • 3 tablespoon Cocoa powder (unsweetened)

 

Topping

  • 1⅔ cup / 400ml whipping cream
  • 1 Agave syrup or sweetener of choice
  • ½ tablespoon Vanilla essence

 

Chocolate syrup topping

  • 5 oz / 150g Chocolate
  • ⅔ cup / 150ml water
  • 1 tablespoon Cocoa powder
  • 1 tablespoon Rum or rum aroma

Kitchen utensils:

  • 10″ x 8″ / 25cm x 20.5cm Baking tray

 

How to make:

Sponge cake:

For detailed instructions check: Sugar free sponge cake

  1. Preheat oven to 350°/180­°C.
  2. Measure ingredients, mix flour with the baking powder.
  3. Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.
  4. Beat egg whites until hard peaks form.
  5. Pour agave syrup with the yolks and beat them until light yellow.
  6. Pour in the flour slowly and incorporate well with the yolks.
  7. Fold in egg whites carefully.
  8. Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.
  9. Whilst the first sponge cake is baking prepare the chocolate one with a similar method.

 

Chocolate sponge cake:

For detailed instructions check: Sugar free chocolate sponge cake

  1. Measure ingredients, mix flour with the unsweetened cocoa powder and the baking powder.
  2. Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.
  3. Beat egg whites until hard peaks form.
  4. Pour agave syrup with the yolks and beat them until light yellow.
  5. Pour in dry ingredients slowly and incorporate well with the yolks.
  6. Fold in egg whites carefully.
  7. 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:

  1. Grind nuts of choice.Trifle-recipe-Process-8-SunCakeMom
  2. Measure ingredients, mix flour with ground nuts and baking powder.
  3. Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.Separate-egg-white-from-yolk-gp-SunCakeMom
  4. Beat egg whites until hard peaks form.Beat-egg-whites-gp-SunCakeMom
  5. Pour agave syrup with the yolks and beat them until light yellow.Beat-egg-yolk-gp-SunCakeMom
  6. Pour in the flour slowly and incorporate well with the yolks.Trifle-recipe-Process-4-SunCakeMom
  7. Fold in egg whites carefully.Trifle-recipe-Process-5-SunCakeMom
  8. Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.Trifle-recipe-Process-6-SunCakeMom   Trifle-recipe-Process-7-SunCakeMom

Filling:

  1. Pour rum aroma or rum into water and mix.
  2. Soak raisins in it.
  3. Grind nuts to get ready as fillings.

Vanilla cream:

  1. Whisk yolks with agave syrup until light yellow.Beat-egg-yolk-gp-SunCakeMom
  2. Spoon in corn starch as well and mix them together evenly.Trifle-recipe-Process-24-SunCakeMom
  3. Pour yolk mixture into the simmering milk.Trifle-recipe-Process-25-SunCakeMom
  4. Stir it until it starts bubbling.
  5. Take it off the heat to cool down.

Chocolate syrup:

  1. Break chocolate into little pieces and put it in a small saucepan.Melt-chocolate-SunCakeMom
  2. Pour hot water, rum aroma and spoon cocoa powder into the saucepan as well.
  3. Put it on medium heat and stir frequently until chocolate melts and incorporates well with the rest of the ingredients.Trifle-recipe-Process-23-SunCakeMom
  4. Leave syrup cool down.

Assembly:

  1. Put one layer of the cake at the bottom of the tray where it is going to be assembled.Trifle-recipe-Process-12-SunCakeMom
  2. Divide the vanilla cream, raisins and ground nuts into two equal parts.
  3. Spread one part of the vanilla cream evenly on the first cake layer.Trifle-recipe-Process-14-SunCakeMom
  4. Sprinkle half of the nuts and half of the raisins evenly on top as well.Trifle-recipe-Process-16-SunCakeMom
  5. Put second layer of the cake on top.Trifle-recipe-Process-17-SunCakeMom
  6. Repeat spreading the other half of the vanilla cream and sprinkling raisins and nuts on top of the vanilla cream.Trifle-recipe-Process-20-SunCakeMom
  7. Place the third layer on then spread apricot jam on top.Trifle-recipe-Process-21-SunCakeMom
  8. Through a sieve sprinkle cocoa powder on top to finish it.Trifle-recipe-Process-22-SunCakeMom
  9. Put tray in the fridge for a couple of hours to rest.

 

Serving:

    1. Cut cake into cube shapes and put one cube on a dessert plate.
    2. Decorate it with whipped cream and chocolate syrup on top.

Enjoy!Trifle-recipe-2-SunCakeMom

 

Three Layerd Decadent Trifle Recipe
Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
 
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.
Course: Dessert
Cuisine: Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Pastry
Sponge cake
  • 4 Eggs separated
  • 3 tablespoon Agave syrup or sweetener of choice
  • 1 cup / 120g Plain flour
  • 1 tablespoon Baking powder follow instructions on packaging
Chocolate sponge cake
  • 4 Eggs separated
  • 3 tablespoon Agave syrup or sweetener of choice
  • cup / 100g Plain flour
  • 2 tablespoon Cocoa powder unsweetened
  • 1 tablespoon Baking powder follow instructions on packaging
Nut sponge cake
  • 4 eggs separated
  • 3 tablespoon Agave syrup or sweetener of choice
  • cup / 100g Plain flour
  • 4 tablespoon Ground nuts of choice
  • 1 tablespoon Baking powder follow instructions on packaging
Cream
  • 2 cup / 500ml Milk
  • 5 Egg yolks
  • 1 tablespoon Vanilla extract
  • 1 tablespoon Corn starch
  • 2 tablespoon Agave syrup or sweetener of choice
Filling
  • ½ cup / 150ml Water
  • oz / 100g Raisins soaked in rum or rum aroma
  • oz / 100g Nuts of choice
  • 3 tablespoon Apricot jam
  • 3 tablespoon Cocoa powder unsweetened
Topping
  • 1⅔ cup / 400ml whipping cream
  • 1 Agave syrup or sweetener of choice
  • ½ tablespoon Vanilla essence
  • Chocolate syrup topping
  • 5 oz / 150g Chocolate
  • cup / 150ml water
  • 1 tablespoon Cocoa powder
  • 1 tablespoon Rum or rum aroma
Kitchen utensils:
  • 10" x 8" / 25cm x 20.5cm Baking tray
Instructions
Sponge cake:
  1. For detailed instructions check: Sugar free sponge cake
  2. Preheat oven to 350°/180¬°C.
  3. Measure ingredients, mix flour with the baking powder.
  4. Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.
  5. Beat egg whites until hard peaks form.
  6. Pour agave syrup with the yolks and beat them until light yellow.
  7. Pour in the flour slowly and incorporate well with the yolks.
  8. Fold in egg whites carefully.
  9. Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.
  10. Whilst the first sponge cake is baking prepare the chocolate one with a similar method.
Chocolate sponge cake:
  1. Measure ingredients, mix flour with the unsweetened cocoa powder and the baking powder.
  2. Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.
  3. Beat egg whites until hard peaks form.
  4. Pour agave syrup with the yolks and beat them until light yellow.
  5. Pour in dry ingredients slowly and incorporate well with the yolks.
  6. Fold in egg whites carefully.
  7. 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:
  1. Grind nuts of choice.
  2. Measure ingredients, mix flour with ground nuts and baking powder.
  3. Separate eggs and put egg whites into a medium size mixing bowl and the yolks into another mixing bowl.
  4. Beat egg whites until hard peaks form.
  5. Pour agave syrup with the yolks and beat them until light yellow.
  6. Pour in the flour slowly and incorporate well with the yolks.
  7. Fold in egg whites carefully.
  8. Pour batter into the tray and put it in the preheated oven for about 30 minutes or until toothpick comes out clean.
Filling:
  1. Pour rum aroma or rum into water and mix.
  2. Soak raisins in it.
  3. Grind nuts to get ready as fillings.
Vanilla cream:
  1. Whisk yolks with agave syrup until light yellow.
  2. Spoon in corn starch as well and mix them together evenly.
  3. Pour yolk mixture into the simmering milk.
  4. Stir it until it starts bubbling.
  5. Take it off the heat to cool down.
Chocolate syrup:
  1. Break chocolate into little pieces and put it in a small saucepan.
  2. Pour hot water, rum aroma and spoon cocoa powder into the saucepan as well.
  3. Put it on medium heat and stir frequently until chocolate melts and incorporates well with the rest of the ingredients.
  4. Leave syrup cool down.
Assembly:
  1. Put one layer of the cake at the bottom of the tray where it is going to be assembled.
  2. Divide the vanilla cream, raisins and ground nuts into two equal parts.
  3. Spread one part of the vanilla cream evenly on the first cake layer.
  4. Sprinkle half of the nuts and half of the raisins evenly on top as well.
  5. Put second layer of the cake on top.
  6. Repeat spreading the other half of the vanilla cream and sprinkling raisins and nuts on top of the vanilla cream.
  7. Place the third layer on then spread apricot jam on top.
  8. Through a sieve sprinkle cocoa powder on top to finish it.
  9. Put tray in the fridge for a couple of hours to rest.
Serving:
  1. Cut cake into cube shapes and put one cube on a dessert plate.
  2. Decorate it with whipped cream and chocolate syrup on top.

Pin now, Enjoy later!

Trifle-recipe-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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