Trifle-recipe-3-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.