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Feb 22, 2018
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Baked: Summer Trifle

July 17th 12:07pm, 2013


I made this using extra scraps of sponge cake from my Chili Chocolate Marquise. It was a happy surprise. The sour cream is tangy and sweetened, and it pairs well with soft, juicy raspberries. The chocolate sponge turns soft from the weight of the cream and adds another dimension of texture. You also can use any fruit you have on hand. It’s great to eat something cool, fruity and refreshing this time of year. Make them in mason jars, put the lids on and take them for a picnic or a party. Enjoy and happy baking!

Summer Trifle
Serves 2 to 4
Adapted from Gourmet Traveler

3 eggs
¾ cup (140 g.) granulated sugar
¾ cup (75 g.) all-purpose flour
½ tsp. cinnamon
2 Tbsp. Dutch cocoa powder
2 Tbsp. (30 g.) butter, melted and slightly cooled
½ cup sour cream (or crème fraiche)
¼ cup brown sugar
2 tsp. Marsala wine (or liqueur of your choice)
1 pint fresh raspberries, washed and cut

• Preheat the oven to 425 degrees. Grease a 13-by-18 jellyroll pan and line the bottom with parchment paper or a Silpat mat.
• With an electric mixer, beat the eggs and sugar on high for 5 minutes, until pale and tripled in volume.
• Sift the flour, cinnamon and cocoa powder into the mixture and fold. Then gently fold in the butter.
• Pour the batter into the jellyroll pan and level it with a spatula (Don’t worry if it’s thin; just make sure the batter is evenly spread to every inch of the pan.).
• Bake 5 to 7 minutes, until the cake springs back when lightly touched. Turn onto a wire rack and allow to cool completely.
• While the cake cools, whisk the sour cream, brown sugar and Marsala wine together until combined. Add more sugar or sour cream to taste.
• Cut the sponge cake into strips. Place some pieces of cake at the bottom of a ramekin or a glass.
• Top the cake with a few raspberries, then spoon the cream on top of the fruit. Repeat layering cake, fruit and cream until the ramekin or glass is full.
• Serve within an hour, as the sponge cake will get soggy.



By Amrita Song

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