A trifle, as defined, is an article or thing of very little value. Leave it to the Brits to give such a depressing name to something as delicious and brilliant looking as a trifle. This cold dessert of cake, spread with jam, fruit, and covered with cream, was originally invented to make yesterdays stale old sponge taste fresh and delicious again. Traditionally the cake was soaked in liquor to revive its moist texture. Then it was pressed in a bowl to absorb all the yummy delicious flavor from the jam and cream layers. So it was cheap, easy to make, and a great way to use up leftovers. In this marymeals version I’ve taken the trifle out of the bowl and turned it into an elegant layer cake. A trifle indeed!
Raspberry Trifle Cake
For the Sponge:
- 1½ cups flour
- 1 cup sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1 stick melted butter
- ½ cup sour cream
- 2 large eggs
- 1 tbsp vanilla paste
- 1 tsp vanilla extract
Preheat oven to 350. Whisk together the first four dry ingredients in bowl of standing mixer. Add butter, sour cream, eggs, and vanilla; beat until completely smooth.
Scrape down sides of bowl with rubber spatula, and divide batter into two greased 9inch round cake pans. Bake about 35 min. Cakes are done when toothpick inserted in center comes out clean. Let cool at least 45 min.
For the Cream:
- 1 cup cold milk
- 1 cup cold heavy whipping cream
- 1 package of instant vanilla pudding
Whip together all ingredients in a standing mixer, until it starts to resemble whipped cream, you don’t need to continue whipping past this stage because it will continue to set while chilling in the fridge.
For the Fruit layers:
- 1 jar good quality raspberry jam
- 1/4 cup of ginger ale
- 16 oz of fresh raspberries(any fruit will work-even frozen but make sure it is as drained as possible)
Empty the jam into a small microwave safe bowl and heat for about 30 seconds add in ginger ale and stir to thin the jam.
Place one layer on cake plate and spread with the thinned down jam. Place about half of the cream filling over this layer of jam and spread evenly. Place half of the raspberries on the filling and press them into the cream.
Drizzle with a little more jam. Place the second layer over this. Spread another layer of jam followed by the remaining cream. Top with fresh berries. Place in refrigerator to set for at least one hour.
After the cake is cut into it will need to be covered at all times to stay moist! But, you might not even have to worry about leftovers!