Spring Trifle Dessert

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
White Cake
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
Whipped Cream
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
Equipment Needed: 
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

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