Raspberry Trifle Cake
Indulge in the luscious layers of a Raspberry Trifle Cake, a showstopping dessert that's equal parts elegant and delicious. This recipe combines light and fluffy vanilla sponge cake with velvety homemade custard, a tangy raspberry coulis, and airy whipped cream. Bursting with real raspberries and a hint of zesty lemon, this cake is the perfect harmony of sweetness and tartness. The vibrant layers of fruit, cream, and cake make for an eye-catching centerpiece worthy of any celebration. Whether you’re hosting a dinner party or craving a decadent dessert, this chilled trifle cake is sure to impress with its refreshing flavors and stunning presentation. Garnish with fresh raspberries and mint leaves for an extra touch of sophistication!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 200 g Granulated sugar
- 200 g Unsalted butter
- 4 large Eggs
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 300 g Raspberries
- 50 g Powdered sugar
- 1 tbsp Lemon juice
- 500 ml Milk
- 3 tbsp Custard powder
- 250 ml Heavy cream
- 2 tbsp Powdered sugar (for whipped cream)
- 100 g Fresh raspberries (for garnish)
- 10 leaves Mint leaves (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Sift together the flour and baking powder, then gradually fold it into the wet mixture. Divide the batter equally between the prepared pans.
Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
To make the raspberry coulis, combine the raspberries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Strain the coulis to remove seeds and let it cool.
Prepare the custard by mixing the custard powder with a few tablespoons of milk until smooth. Heat the remaining milk in a saucepan. Once it begins to steam, whisk in the custard mixture and stir until thickened. Set aside to cool.
Whip the heavy cream with powdered sugar until soft peaks form.
To assemble, place one cake layer on a serving plate. Brush it generously with the raspberry coulis, then spread a layer of custard, followed by a layer of whipped cream.
Add the second cake layer on top. Repeat the layers of coulis, custard, and whipped cream.
Garnish the top with fresh raspberries and mint leaves, if desired.
Chill in the refrigerator for at least 1 hour before serving to allow the layers to set and the flavors to meld.
Nutrition Facts
Calories |
4820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 163.1 g | 815% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 497.5 g | 181% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 313.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 942 mg | 72% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
