Trifle Torte
This domed trifle cake is the perfect showstopper dessert for your festive celebrations.
How long will it take?
1 ½ hours, plus setting time
What’s the serving size?
Serves 10
What do I need?
For the Cake
- 6 eggs
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 1 cup plain flour
- 1 tsp baking powder
- 1/3 cup sherry or apple juice if you prefer a zero-alcohol version
For the Custard
- 2 egg yolks
- ½ cup caster sugar
- 1 ½ cups full cream milk
- 1 tbsp cornflour
- ½ cup unsalted butter
- 1 tsp vanilla extract
For the Filling
- 250 g strawberries, washed and sliced
- 250 g raspberries, washed
- 1 cup cherries, washed and pitted
For the Frosting
- 3 cups thickened cream
- 1 cup icing sugar
- 1 tsp vanilla extract
- 350 g cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup white chocolate melts, melted
To decorate
- ½ cup white chocolate melts, melted, divided
- Red food colouring
- Green food colouring
How do I make it?
- Make sponge cake by preheating oven to 180C.
- Grease and line a 20 x 30-centimetre slice tray.
- Add eggs, caster sugar and vanilla to the bowl of a stand mixer and whisk on high speed until thick and pale in colour.
- Gradually sift flour and baking powder into the egg mixture, folding through after each addition. Pour mixture into prepared slice tray and bake for 15 to 20 minutes, or until the cake is golden brown. Remove from oven and set aside to cool.
- When cake is completely cooled remove from tray and use a pastry brush to spread the cake with sherry or fruit juice. Cut cake into small squares and set aside.
- Prepare custard by adding egg yolks and sugar to a mixing bowl and whisking until the mix is thick and pale. Set aside.
- Add milk and cornflour to a saucepan over medium heat. Cook until the milk is hot but not boiling. Gradually a little of the hot milk to the egg mixture, whisking well. Pour this mixture back into the saucepan and cook, stirring constantly until the custard has thickened. Remove from heat, add butter and vanilla and whisk until the butter has melted and incorporated into the mixture. Cover with clingfilm and refrigerate.
- Meanwhile prepare the frosting by adding the cream to the bowl of a stand mixer with the sugar and vanilla. Whisk on high speed until stiff peaks form. In a separate bowl whisk cream cheese and butter until smooth. Add melted chocolate and mix until smooth. Spoon cream cheese mixture into the whipped cream and whisk until just combined.
- Line a dome shaped bowl with clingfilm leaving 15-centimetres overhang all round. Spread a 1-centimetre layer of the frosting on the inside of the bowl, then add a layer of cake and a handful of fruit. Top with a layer of frosting, then a layer of custard. Repeat with cake, frosting, fruit, and custard until the bowl is full. Finish with a layer of the frosting.
- Bring the excess clingfilm over the cake, to seal the bowl. Refrigerate for at least 4 hours.
- To serve, place a cake stand over the bowl, then flip the bowl right side up. Carefully lift the bowl off and remove the clingfilm.
