The English trifle cake is an alternative to the traditional trifle, perfect for many occasions like birthdays. The English trifle is a dessert from our tradition, guaranteed to be a success. To make this cake, I used grandma’s classic English trifle base (recipe here). While for the chocolate custard cream, I chose a thicker cream also suitable for decoration, unlike grandma’s trifle.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 6 eggs
- 7 oz sugar
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1/2 lemon (zest)
- 1 cup whole milk
- 2 1/2 oz sugar
- 2 oz egg yolks
- 1 tbsp cornstarch (cornflour)
- 1 tbsp rice starch
- 1/2 vanilla bean
- 2 cups whole milk
- 4 oz sugar
- 7 oz egg yolks
- 8 1/2 oz 70% dark chocolate
- 1/3 cup cornstarch (cornflour)
- 1 vanilla bean
- 1 3/4 cups alchermes
- 7/8 cup water
Tools
- 3 Bowls
- 2 Pots
- 1 Whisk
- 1 Mixer
- 1 Baking Pan
- 1 Knife
Steps
Beat the eggs with sugar and lemon zest using an electric mixer or stand mixer.
Meanwhile, sift the flour with the baking powder in a bowl.
When the mixture is light and fluffy, gently fold in the sifted flour with a spatula, mixing from bottom to top without deflating the mixture.
Then pour into a greased and lightly floured 10×8 inch baking pan. Bake at 350°F for about 30 minutes. Remove from oven and let it cool down, then unmold from the pan and let it cool completely.
Split the vanilla bean and scrape out the seeds. Heat the milk with the vanilla pod. Mix the vanilla seeds with eggs and sugar and beat.
Add the starches and blend well. Pour the hot milk into the cream, mix with a whisk, and cook while continuously stirring.
Put the cream in a wide, shallow container. Cover with cling film in contact. Cool rapidly and transfer to the fridge for a few hours.
Heat the milk. Chop the chocolate and set aside. Beat the eggs with sugar and vanilla seeds. Add the cornstarch and mix well.
Pour the egg mixture into the hot milk and stir. Cook, stirring continuously, until it thickens.
Pour the warm cream over the chocolate and mix with a spatula. Cover with cling film and cool immediately.
Mix the alchermes with water.
Cut the base into three parts. Place the bottom layer on a rectangular plate.
Slightly soak it, without over-soaking, using a spoon or a spray bottle.
Spread half of the chocolate custard cream on the bottom. Place the second layer of base on top. Soak again with the syrup.
Then spread the custard cream and close with the last layer of base. Soak again with the syrup, this time soaking well.
Decorate with the other half of the chocolate custard cream. Let it rest for at least 6 hours in the refrigerator, or overnight if possible.
Tips
It keeps for 4-5 days in the refrigerator, freezing is not recommended.
It keeps for 4-5 days in the refrigerator, freezing is not recommended.
It keeps for 4-5 days in the refrigerator, freezing is not recommended.
FAQ
Can I make the English trifle cake lactose-free?
Of course, you can replace dairy products with lactose-free or plant-based alternatives. For making the custard and chocolate cream, I recommend soy or almond plant-based milk, but not rice.
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