This delectable triviality is a blend of wet pound cake, sweet summer natural product, and whipped cream. Can without much of a stretch substitute the recorded natural product for organic product you may as of now have close by. Vegetarian amicable with a gluten free choice too!
Hello, companions! I realize it’s been some time since my last post. I didn’t intend to be away so long, however here and there life has a method of keeping you occupied. We purchased and sold a house in May, at that point had the overwhelming errand of moving during a worldwide pandemic, which I could never suggest doing, btw. We immediately attempted to cause our new house to feel more like home with family staying with only a couple weeks after the fact.
You realize how moving is. You carefully get together everything, just to unload it a couple of days after the fact. At that point you need to discover new places to put things and sort out where to rehang the entirety of the photos and craftsmanship once more. That, yet we additionally needed to purchase and reinstall every new visually impaired, equipment, and drapes on each window of the house. I comprehend leaving blinds, yet here in Oklahoma you likewise need to leave the entirety of the drapery poles just as your window ornaments when you sell a home.
It’d be somewhat odd if the new proprietors of a home had the very same taste and shading stylistic layout as the old proprietors. More often than not it likely moves discarded, as the new proprietors alter the space to accommodate their own style. It sort of appears as though a waste and winds up being to a greater degree a disturbance having to re-purchase everything once more. Anyway, bluster over.
- 6–8 cups homemade or store-bought pound cake, cut into 1″ cubes (homemade egg-free recipe below)
- 6–8 cups mixed fresh fruit of choice, about 1-2 cups reserved for decorating the top (I used 1 lb. hulled and sliced strawberries, 6 oz. blueberries, 2 pitted and thinly sliced peaches)
- 1/4–1/2 cup sugar, maple syrup, honey, or other sweetener of choice
- 2 (8–9oz) containers frozen *whipped topping, thawed (So Delicious Coco Whip is a good dairy-free choice)
egg-free pound cake:
- 1 1/2 cup milk of choice
- 1 tablespoon vinegar or lemon juice
- 3/4 cup unsalted butter or dairy-free butter, softened
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups unbleached all-purpose flour or gluten-free flour blend
- 3 1/2 teaspoons baking powder
- 3/4 teaspoons salt (if using salted butter, only use 1/4 teaspoon salt)
- About 30 minutes before assembling, prep fruit and place in a large bowl. Sprinkle sugar over the fruit and toss to coat (amount will depend on sweetness of your fruit. Add more sugar for tart fruit, less for sweet fruit.) Let fruit macerate, stirring every so often to help release the natural juices.
- Once the fruit has created a good amount of “sauce,” it’s time to assemble the trifle.
- For the trifle in the photos, I just alternated a couple of large spoonfuls of each around the trifle dish–cake, fruit, whipped cream–until I reached the top. However, most people choose to layer, but you can choose whichever option you’d like. Instructions for layering below.
- In a trifle bowl or large glass bowl, place about 1/2 of the cake cubes at the bottom of the dish.
- Top the cake cubes with about 1/2 of the fruit. You’ll want to use a large non-slotted spoon to capture as much as the sauce along with the fruit to pour over the cake. The cake will soak in the juices and capture more of the flavor.
- Top the fruit with 1/2 the whipped cream, continuing to repeat the process one more time. You may not need to use all of the cake.
- Decorate the top with reserved fruit. Refrigerate until ready to serve.
- Trifle is best when made several hours ahead of time to give the cake time to soften and allow the flavors to meld. Serves about 8-10.
- If making homemade, the cake needs to be made several hours ahead of time, up to a day or two prior to assembling the trifle. It must cool thoroughly before using!
- Preheat oven to 350ºF. Lightly grease a 9×13 baking pan or line with parchment paper.
- In a small bowl, combine milk of choice with vinegar and set aside to sour.
- In a medium bowl, blend together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter together with sugar until fluffy. Beat in vanilla extract. With the mixer on low, add some of the flour mixture alternately with some of the milk, beating until incorporated. Continue alternating flour and milk until everything is mixed together and the batter is smooth.
- Pour batter into the prepared pan and spread into an even layer. Bake for 25–30 minutes, or just until center is set and a toothpick inserted comes out mostly dry. Time may vary depending on your pan and true oven temperature.
- Allow cake to cool thoroughly before slicing and layering in trifle. A hot cake will melt the whipped cream.
- *Can also whip up 2 cups heavy whipping cream or a dairy-free heavy cream alternative with 1/4 cup sugar. Beat together in a large mixing bowl until soft peaks form.