- Food and Cooking
Easy Trifle Recipe - Easy Dessert Dish
I am a dessert person! I go to parties, eagerly finish up my dinner, just so that I can have a slice or a piece or spoonful of whatever dessert await me. Therefore, it should come as no surprise, the fact that I immensely enjoy making dessert myself. Today I will share with you a very simple recipe of a type of Trifle that I made last month which became quite popular with my friends and family.
To make this four layered Trifle you will need a sponge lemon cake, a caramel and cream pudding, ½ a liter of thick mango custard and jello (preferably cherry flavoured as it adds the final luscious red look). I suggest that instead of buying a cake from the bakery you should try making one yourself and therefore be in a position to call the whole dessert your own creation.
Here's how it's made
How to bake the super soft lemon cake?
It’s easy! I used to stick to the rules by the book like no other…but lately I found out that it doesn’t make much of a different whether you use caster sugar or just normal ordinary grainy sugar. This way, a lot of people who would otherwise not consider baking a cake would bake one, as it is very easy and delicious.
Anyway, here’s what you will need:
¾ cup sugar
1 cup flour
1 tablespoon baking powder
4 tablespoons of butter/vegetable oil
¼ juice of a large lemon
Make the batter
Remember to pre-heat the oven at high or semi-high. Also oil the container in which you plan to bake the cake and sprinkle some flour which will make it easier for you to take out the cake later.
In a big bowl break two whole eggs and turn on your hand mixer or electric stand mixer or just beat with a table fork for about 20 to 30 seconds. Pour in the sugar and mix well.
In a separate bowl mix the flour and baking powder and then sift and mix with the rest of the batter. Mix the lemon juice at the end and pour the whole batter into your readied container and bake for 30 to 35 minutes.
How to make the creamy pudding?
One cup sweetened condensed milk
1 cup liquid milk
5 to 6 tablespoon sugar
5 tablespoon water
A container with a tight lid
A big pot for the water bath.
In a small pot mix the sugar and some water and put on stove. Let it simmer and turn a dark bronze. Pour the thick caramel into the container (try to make the container of a similar size as the cake) and roll around to distribute the caramel evenly on the container.
With your electric mixer or your hand beat the eggs and add the condensed milk and beat! Beat! Beat! Beating will bring its smooth creamy texture. Then add the milk and beat some more. Pour into the container with the caramel and close the lid. Put the container inside a bigger pot with about 1 ½ to 2 inches of water and put to stove. Put some weight on the container with the pudding to stop the water bubbles from making the pudding uneven.
For the first 1 to 2 minutes you should let the fire burn high then reduce it to a little less than medium. Let the pudding cook for 40 to 50 minutes. Oh keep a look out for the water evaporating too soon…and if that happens add some bore water to the bath.
After it is cooked, let it cool and refrigerate before taking it out.
Half liter milk
Custard powder (preferably mango flavor for its eyecatching orange colour).
Make custard as instructed by the custard powder container. Just remember to stir constantly as it clots very easily.
How to make custard for trifle
Make two cups of jello liquid as instructed by the jello packet.
How to organize:
Take a big transparent Trifle bowl
Put the cake first, then on top of the cake lay the pudding, then pour in the hot custard and let it cool for about 15 minutes. Now this is the tricky part: do NOT pour in the hot jello liquid as it will make an ugly hollow in the custard surface. Instead take a big spoon and spoon in the jello on top of the custard quickly. Refrigerate and enjoy!!
This is a delicious dessert that has various textures and tastes to it so have fun eating.
Instead of pouring the jello on top of the rest of the layers, you can pour the jello on a platter about half an inch deep and let it solidify. Then with a biscuit cutter in your favourite shape, cut them and decorate them as desired.
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