Layered Trifle Loaf is a modern British recipe for a classic Christmas or New Year dessert cake that re-constructs a classic seasonal trifle in layers of cream, custard, jelly and sponge layers served topped with raspberries and flaked almonds. The full recipe is presented here and I hope you enjoy this classic British version of: Layered Trifle Loaf.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Here’s a deconstructed and reconstructed modern twist on the traditional British Christmas trifle that can be used as a bold statement for your Christmas table. We always used to have trifle for Christmas period teas. I was never really a big fan, preferring mince pies and Christmas cake. However, this layered cake that still keeps the essence of a traditional trifle has changed my mind.
For the custard layer:
2 platinum grade gelatine leaf sheets
40ml sweet/cream sherry
300ml custard, either fresh, chilled or commercial
For the jelly layer:
2 platinum grade gelatine leaf sheets
200g frozen raspberries
For the sponge layer:
275g shop-bought or home-made madeira sponge
To decorate (optional):
Fresh raspberries
Toasted, flaked, almonds
Sugar sprinkles
Method:
Lightly grease a 900g (2lb) loaf tin and line with a layer of clingfilm (plastic wrap). Next, place a strip of foil lengthways (shiny-side down) along the base and coming up at least 2.5cm (1in) over top of the tin. Repeat with another strip of foil laid widthways, smoothing as much as you can. Lightly grease foil with cooking oil.
For the cream layer, cover the gelatine sheets with cold water and soak for 5 minutes. Heat the cream in a small pan until just warm. Take the cream off the heat, lift the gelatine out of the water and squeeze out any excess liquid, then stir into the cream to dissolve. Whisk in the cream cheese and icing sugar until smooth. Pour into the lined tin, then bang tin down on your work surface a few times to allow any bubbles in the mixture to escape. Transfer to the refrigerator and chill until set (about 1 hour).
Meanwhile, prepare the custard layer. Cover the gelatine with cold water and soak for 5 minutes. Gently heat the sherry in a pan until warm, then take off heat, lift the gelatine out of the water, squeeze out excess liquid and stir into sherry to dissolve. Stir in the prepared custard and set aside at room temperature. When the cream layer has set, pour over the custard, transfer to the refrigerator and chill until set (about 1 hour).
In the meantime, prepare the jelly layer. Cover the gelatine with cold water and soak for 5 minutes. Combine the raspberries with 100ml (31/2fl oz) water in a small pan and heat until the raspberries are mushy. Lift the gelatine out of the water, squeeze out excess liquid and stir into raspberries until dissolved. Work the resulting mixture through a through a fine sieve into a jug (discard the seeds). Set aside at room temperature. When the custard layer has set, pour over the raspberry jelly layer. Transfer to the refrigerator and chill until just set (about 40 minutes).
Cut the brown edges off the madeira and cut into 1cm (1/2in) thick slices. Gently press these onto the jelly layer to stick, trimming slices so you have an even layer completely covering the jelly. Wrap the tin in clingfilm (plastic wrap) and chill in the refrigerator for at least 4hr (up to 24hr).
To serve, remove the outer layer of clingfilm, sit a serving plate on top of the loaf tin, then invert onto the plate and gently peel off the foil and clingfilm. Decorate the top with fresh raspberries, almonds and sugar sprinkles, if you like. Serve cut into slices.
