The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26627/black-forest-trifle

LifestyleFOOD.com.au

You'll need supersized spoons to indulge in this supersized sugar-free, Black Forest trifle fit for a feast.

Ingredients

  • Vanilla Cake

  • 2 3/4c plain flour

  • 2 cups unrefined golden caster sugar

  • 2 tsp baking soda

  • 1 ¾ tsp baking powder

  • 1 tsp salt

  • 1 vanilla bean

  • ½ cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 1 cup boiling water

  • Chocolate Cake

  • 2 cups plain flour

  • ¾ cups cocoa powder

  • 2 cups unrefined golden caster sugar

  • 2 tsp baking soda

  • 1 ¾ tsp baking powder

  • 1 tsp salt

  • 1 vanilla bean

  • ½ cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 1 cup boiling water

  • Cherry Jam

  • 4 cups frozen pitted cherries

  • 2 2/3 cups light agave nectar

  • 200g butter

  • Jelly

  • 4 cups cherry juice (from Morello cherries)

  • 2 tbsp powdered gelatine

  • 2 tbsp lemon juice

  • Custard

  • 500g unrefined golden caster sugar

  • 200g plain flour

  • 12 egg yolks

  • 4 eggs

  • 1 vanilla bean

  • 2 ltrs full cream milk

  • Cream

  • Thickened cream

  • Vanilla bean

  • Decoration

  • Fresh cherries with stem – 12

  • Syrup

  • 4 tbsp unrefined golden caster sugar

  • 4 tbsp water

  • 120ml cherry liqueur – kirsch

  • Other

  • 500g Morello cherries (jar - cherries in juice) – finely diced

  • 100g freeze dried cherries

  • 200g sugar free chocolate

Method

  • 1.

    Preheat oven to 160°C (fan-forced).

  • 2.

    Spray four 8-inch, round cake tins with oil and line with baking paper.

  • For the chocolate cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add vanilla extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy.

  • 6.

    Divide the batter evenly between two of the prepared tins.

  • For the vanilla cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add vanilla extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy.

  • 6.

    Divide the batter evenly between two of the prepared tins.

  • For the jelly:

  • 1.

    Prepare two 8-inch cake tins with cling wrap.

  • 2.

    Add the cherry juice to a medium saucepan and heat.

  • 3.

    Once the jelly comes to boil, add the gelatine, stir and continue to stir until mix starts to thicken.

  • 4.

    Remove from heat and rest for a few minutes, and then pour evenly into the pre-prepared cake tins.

  • 5.

    Put in freezer/fridge until set.

  • For the custard:

  • 1.

    Combine everything in a sauce can and whisk over heat until it reaches its desired, thick, consistency.

  • 2.

    Pour into a bowl and cool.

  • For the cream:

  • 1.

    Whip the cream and add the vanilla bean.

  • 2.

    Fold freeze dried cherries into the cream

  • 3.

    Set aside.

  • For the cherry jam:

  • 1.

    Blitz the cherries in a blender and add to a small sauce pan.

  • 2.

    Add the agave.

  • 3.

    Heat until boiling and reduces.

  • 4.

    Add the butter and stir until the mixture reaches its desired consistency.

  • 5.

    Pour in the cake roll tins and put in the freezer/fridge to set.

  • For the syrup:

  • 1.

    Add the ingredients into a small saucepan and combine.

  • 2.

    Set aside.

  • For construction:

  • 1.

    Layer the cake (each cake layer to be generously smothered in syrup), cream, jelly, custard, jam and diced cherries in multiple layers until the vase is filled.

  • 2.

    Top with cream and smoothen out.

  • 3.

    Sift cocoa over the top of the smoothened cream, grate chocolate over the top and add fresh cherries, with their stalks, around the outside.

Nutritional information

Nutritional analysis per serving (50 servings)

  • Energy 404kj
  • Fat Total 15g
  • Saturated Fat 4g
  • Protein 4g
  • Carbohydrate 63g
  • Sugar 47g
  • Sodium 226mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department

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