Berry trifle cake with custard, jelly and almonds
Enjoy a classic dessert in cake form with this berry trifle cake recipe. A simple berry sponge is topped with silky custard, jelly, almonds and extra berries to create a sweet treat for any occasion
Aug 13, 2017 11:04pm- Serves 8
- 20 mins preparation
- 55 mins cooking
This recipe first appeared in Woman's Day.
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ingredients
- 1 1/2 cup self-raising flour, sifted
- 3/4 cup caster sugar
- 3/4 cup cream, plus ½ cup extra, whipped
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 125 gram punnet blueberries
- 125 gram punnet raspberries
- 2 tablespoon plain flour
- 250 gram tub mascarpone
- 120 gram pre-made jelly, chopped
- 1/2 cup ready-made custard
- fresh berries, toasted flaked almonds, icing sugar to serve
method
- 1
Preheat oven to moderate, 180°C. Lightly grease and flour a 23cm springform pan.
- 2
In a bowl, combine flour and sugar. Lightly fold combined cream, eggs and vanilla into dry ingredients.
- 3
Toss berries in plain flour, shaking off excess. Fold into cake mixture. Pour into pan, smoothing the top.
- 4
Bake for 50-55 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- 5
Spread the top with mascarpone, then scatter with jelly, berries and almonds. Drizzle over custard and dust with icing sugar.
notes
- Serves 8-10.