Year: 2019
Trifle
Trifle
Course: DessertSomehow I always have leftover ingredients of the trifle. Not wanting to waste, I make a mini trifle in a smaller bowl, cover and place in the back of the fridge. Perfect for that next day craving or even a gift to a neighbour or friend. Who doesn’t love a treat like that?
Ingredients
1 jam Swiss roll
2 cups (500ml) of custard
1 tin canned cocktail fruit
1 tin canned sliced peaches
1 packet blackcurrant jelly
1 packet greengage jelly
100 g plain chocolate, grated
Fresh cherries and mint leaves
- WHIPPED FRESH CREAM
500 ml fresh cream
3 tbsp. icing sugar
2 tsp vanilla essence
Directions
- Make the jelly as instructed on the packets and place in fridge to set.
- Whip the cream with electric mixer until soft peaks form, add the vanilla essence and icing sugar and beat until stiff peaks form.
- Cut the Swiss roll into slices. Layer half the cake slices on the bottom of a large trifle
bowl or any pretty round bowl. Pour over half of the canned fruit with the syrup included. Spoon dollops of custard, blackcurrant jelly and the greengage jelly as the next layer. Spoon over a thin layer of cream and some grated chocolate. - Repeat the layering until you reach the top of the bowl. Spread over half of the remaining
whipped cream and with the other half spoon whipped cream into a piping bag fitted with a star nozzle. - Pipe large rosettes on top of the cream layer. Decorate with fresh cherries, grated chocolate, and mint leaves. Put in the fridge to set for a few hours. For texture sprinkle over chopped nuts.
Chocolate Slab Cake
Chocolate Slab Cake
Course: DessertCuisine: Cape MalayIngredients
- Dry Ingredients
2 cups of sugar
2 cups of cake flour
2 tsp of baking powder
1&1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup of cocoa powder
- Wet Ingredients
2 tsps of granulated coffee stirred into a cup of hot water
2 eggs
1/2 cup of oil
2 tsp vanilla essence
1 cup of milk
Directions
- Preheat oven to 180°C
- In a large bowl, sift together all the dry ingredients. Add the milk to the coffee mixture and stir. Next, Add all the wet ingredients to the dry ingredients, whisk until well combined.
- Pour batter in a greased baking tin. Bake for 35 minutes. Remove from the oven and cool completely.
- Decorate with fresh whipped cream, shavings of milk chocolate and berries or caramel and cream or melted chocolate and a few tablespoons of cream stirred together to make a thick chocolate ganache.
- I used a rectangle baking tin size 30-33cm. You may divide batter into two round standard baking tins as well and bake for 20-25 minutes. For the big oven trays, simply double the ingredients.
