Iced Raspberry and Eggnog Trifle Cake is a modern British recipe for a classic Christmas or New Year dessert cake that re-constructs a classic seasonal trifle in frozen cake form. The full recipe is presented here and I hope you enjoy this classic British version of: Iced Raspberry and Eggnog Trifle Cake.
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Here is another modern take on the traditional Christmas trifle that makes a spectacular cake-like pudding centrepiece for any Christmas or Hogmanay celebration.
Ingredients:
1½ tsp powdered gelatine
2 tbsp. cornflour
150 ml (¼ pint) milk
60 g (2½oz) caster sugar
200 ml (7fl oz) Advocaat, plus 4tbsp extra
250 g (9oz) Italian cantuccini biscuits, coarsely crushed
600 ml (1 pint) double cream
2 large egg whites
300 g (11oz) frozen raspberries, thawed and lightly mashed, plus extra whole raspberries to decorate
1 tbsp. icing sugar
Fresh bayleaf sprig to decorate
Method:
Sprinkle the gelatine over 2tbsp of cold water in a small bowl and set aside for 5 minutes. Meanwhile, mix the cornflour with 5tbsp milk in a small pan until smooth. Stir in the remaining milk and the sugar. Place over low heat and gently bring to a boil, stirring frequently until the mixture has thickened. Stir in the soaked gelatine until dissolved, then turn into a large bowl before stirring in the 200ml (7fl oz) of Advocaat and setting aside to cool completely.
Line the base of a 20cm (8in) springform cake tin with baking parchment. Scatter the crushed biscuits evenly over the base, then drizzle with the 4 tbsp Advocaat.
Whip half the cream until slightly thickened then fold into the Advocaat mixture with a spatula. Whisk the egg whites in a spotlessly clean, grease-free bowl until soft peaks form, then fold into the cream with a large metal spoon. Pour a third of the mixture over the biscuit base and tap the tin on your work surface so the custard fills the gaps between the biscuits.
Spoon half the washed raspberries in a layer over the custard, making sure some of the fruit sit against the side of the tin. This way some of the raspberries will be visible when the tin is removed. Add half the remaining custard on top, followed by another layer of raspberries and then the remaining custard. Cover and freeze overnight.
To finish, run a warm knife around the edges of the trifle cake to release it from the tin. Lift it out of the tin and peel away the paper. Return to the tin. Whip the remaining cream with the icing sugar and spread over the top. Freeze until firm.
To serve, run a warm knife around the edges of the trifle to loosen. Carefully remove from the tin and put on a flat serving plate. Transfer the trifle cake to the fridge about 3-4hr before serving, then decorate with the whole raspberries and the bay leaf sprig (they will look like a sprig of holly). Slice into wedges and serve.
