I know this might be a bit delayed, but I thought I will share what cake I baked for Joni’s birthday. This year Joni wanted a trifle (he mentioned that long time ago), but as you may all know it’s a difficult one to transport (We celebrated the birthday in Mudeford). I instantly thought I of making a cake version of trifle dessert! I decided to use a basic sponge as a base and lady fingers holding the cake’s shape (hence me experiments of baking lady fingers last week). Basically the aim was to make an edible dish if you know what I mean ;-). The result was great, however if I made this again, I would have filled it with more filling (the recipe edited accordingly). Unfortunately I wasn’t prepared for such a large trifle “dish” :-D. Here it’s how I got on… RASPBERRY TRIFLE CAKE
(for the sponge)
- 225g butter
- 225g sugar
- 4 eggs
- 225g plain flour
- 2tsp baking powder
(for the filling)
- 500g mascarpone and 500g fresh custard mixed together
- 100ml sweet fruity liquor (such as cherry or blackberry liquor)
- 500g or more raspberries, drizzled with 2 tbsp elderflower cordial and lightly mashed
- lady fingers, enough to cover the cake sides (try baking your own or just buy them ready baked)
1. Bake the sponge. Cream butter with sugar then gradually add eggs, flour and baking powder. Mix everything to combine well. Spoon the cake mixture into lined round baking tin and bake it in the preheated 180C oven for 45min or so.
2. Once the sponge has cooled I have cut the top away with the knife. The reason for this was so there would be no “hill” caused by the rising cake and because I did not want the crust stopping the sponge from absorbing the liquor.3. Next I have arranged the lady fingers around the sponge base sides. I used a bit of filling cream to make them stick. I tied the ribbon to fix everything in place.4. Layer the filling! Started with the cream layer then the raspberries (then the cream and raspberries again and so on), just because I thought cream would seal the sides better and stop the raspberry juice running through the lady finger gaps. Chill the trifle cake in the fridge before serving. Enjoy!