Mimosa Spiral Cake English Trifle
Couldn’t miss from my “collection” of mimosa cakes an English trifle one, and since these colors are so beautiful, I decided to play with them and make a spiral cake to achieve a super scenic dessert. I soaked the base with alchermes and filled it with classic custard and chocolate, a spectacle from every point of view: BEAUTIFUL AND DELICIOUS 😋 try it to believe it!
If you like spiral cakes also try:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients for the Mimosa Spiral Cake English Trifle:
- 4 eggs
- 2/3 cup sugar
- 1/2 cup flour
- 1/3 cup vegetable oil
- 4 tbsp water (Hot)
- vanilla
- lemon zest
- 1 egg
- 1 cup milk
- 3 tbsp cornstarch
- 1/2 cup sugar
- lemon zest
- 1 egg
- 2/3 cup sugar
- 1 cup milk
- 3 1/2 oz dark chocolate
- 3 tbsp cornstarch
Steps
For the preparation of the Mimosa Spiral Cake English Trifle watch the video HERE.
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Base preparation:
First, separate the yolks from the whites. Add equal parts sugar. Start whipping the whites using electric beaters. Add the hot water over the yolks and begin to whip.
Add the oil, grated lemon zest, vanilla extract, and flour a little at a time. Then blend in the egg whites.
Place the mixture obtained in the 14×14 inch mold lined with parchment paper. Spread and level it, then bake at 350°F for about 20 min.
Custard preparation:
In a small saucepan, put the eggs, sugar, cornstarch, and mix. Add the milk while stirring. Add the lemon peel
bring it to the stove to thicken, stirring occasionally. Once thickened, transfer to a bowl, cover with plastic wrap and let cool.
Chocolate cream preparation:
In a saucepan, place the egg, sugar, cornstarch, and mix. Add the milk while stirring. Bring to the stove to thicken,
stirring to prevent sticking. Once thickened, turn off the heat and add the chocolate, then blend. Transfer it to a bowl,
Cover with plastic wrap and let cool. Once the base is baked, cover it with a sheet of parchment paper, flip it over and remove the attached parchment paper. Trim the edges and cut into 5/6 strips of the same size.
Soak with Alchermes as desired. Spread chocolate cream on some strips and custard on others. Roll the first strip onto itself
Place it in the center of the plate, then place the others around alternating creams. Cut the leftover base into cubes. Cover the spiral’s edge with one of the two creams
Clean the edge if needed and place the cubes on top. Decorate as desired.
Enjoy your meal!
