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Sherry trifle cake
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Indulgent fruity sherry-infused twist on a classic dessert.
Ingredients:
  • 1 x 340g pkt golden butter cake mix
  • Olive oil, to grease
  • 180g (1/2 cup) raspberry jam
  • 1 x 400g can sliced peaches in natural juice, drained, thinly sliced
  • 60g toasted flaked almonds
  • 100g (1/2 cup) caster sugar
  • 70g (1/2 cup) custard powder
  • 625ml (2 1/2 cups) milk
  • 1 x 300ml ctn thickened cream
  • 80ml (1/3 cup) sweet sherry
  • 20.00 gm boiling water
Instructions:
  • Bake the butter cake mix as per package instructions. Let it cool on a wire rack. Slice the cake horizontally into 4 even layers using a large serrated knife.
  • Prepare the custard by mixing sugar, custard powder, and a splash of milk in a saucepan over medium-high heat. Slowly pour in the rest of the milk, stirring continuously until the custard boils and thickens. Transfer to a heatproof bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool. In a separate bowl, whip 80ml (1/3 cup) of cream until soft peaks form using an electric beater. Gently fold the custard into the whipped cream using a metal spoon until well combined.
  • Combine the sherry, sugar, and water in a jug, stirring until the sugar dissolves to create the sherry syrup.
  • Prepare a 20cm round cake pan by brushing it with oil to lightly grease. Line the base and side with plastic wrap, leaving some overhang. Place 1 cake layer in the pan, drizzle a bit of sherry syrup over it, then spread 2 tablespoons of jam. Add one-third of the custard and peach on top. Repeat layering with the remaining cake layers, sherry syrup, jam, custard, and peach, finishing with a cake layer. Gently press down, cover with plastic wrap, and refrigerate for 6 hours or overnight to set.
  • Transfer the cake onto a serving plate. Whip the remaining cream in a small bowl with an electric beater until it forms firm peaks. Spread the whipped cream over the top and sides of the cake. Garnish with almonds before serving.

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