Today’s recipe is something famed author Jane Austen would enjoy on a spring day.
Here to share a trifle recipe in the ciKitchen U of I Student chef Heather Hand.
To reserve your seat for Heather’s Spice Box Dinner “Based off of Pride and Prejudice” Friday, April 14th call 217-333-6520. Visit the Spice Box’s website to see the full menu.
Tea Cup Strawberry Trifle
• 8 oz unsalted butter, softened
• 4 oz Vegetable shortening
• 24 oz Granulated sugar
• 5 eggs, room Temp.
• 15 oz All purpose Four
• 0.3 oz Baking Powder
• 0.003 oz Salt
• 4 oz Whole Milk
• 4 oz Buttermilk
• 0.4 oz Vanilla Extract
• Pre-heat oven to 300 degrees. Prepare three 9-inch round cake pans with non-stick baking spray
• Cream together butter and shortening until light and fluffy with a mixer with a paddle attachment. Slowly add sugar, until fully incorporated. Add eggs one at a time, making sure each egg is fully incorporated before next one.
• Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together. Add dry mix and milk mix to creamed butter/sugar/egg mix. Begin and end with the dry ingredients.
• Gently stir all ingredients until well combined. Stop mixer and scrape down the slides and bottom of bowl.
• Evenly distribute cake batter between the cake pans.
• Bake for 25 to 30 minutes or until cake tester comes out clean in the middle.
• Remove cake from pan and let cool
• Crumble Cake for assemble of Trifle
Strawberry Puree/ Strawberries filling
• 15 oz Frozen Strawberries
• 0.5 oz Granulated sugar
• 15 oz Fresh strawberries
• Thaw out strawberries
• Put all thawed strawberries and sugar in blender and blend into a sauce
• Pu aside until assemble
• Slice fresh strawberries for filling
• 1 oz Custard powder
• 1 oz Granulated sugar
• 16 oz whole milk
• In mixing bowl combine custard powder, sugar and add a splash of milk to create a paste.
• Put rest of milk into a sauce pan and bring to a boil.
• Then whisk paste and slower add hot milk until fully incorporated
• Put custard mix in the sauce pan and cook until it thickens and will coat a back of a spoon and hold a line test.
• Pour 2.5 oz in each dessert
• Then take desserts and put in walk-in cooler, wrapped
• 16 oz Heavy cream
• 1 oz Granulated sugar
• In a mixer add heavy cream and whip to soft peak and then add sugar and whip to stiff peak.
• Put whip cream in a piping bag, ready to pipe on trifles
• Pipe a swirl on top of each trifle during service
• Top with Garnish
• Mixer with whisk attachment
• Piping bag with tip
In a Tea Cup Layer in the following order…
• 1 oz White cake
• 1oz fresh strawberries Sliced
• 1 oz Strawberry puree
• 2.5 oz Custard
• Put in fridge to firm up custard (2 hours or until next day)
• Then next day top with…
• 1 oz whip cream
• Garnish with 2 strawberry slices and 2 mint leaves