CapeCook
CapeCook -
Ons gaan nou braai
Gourmet Spiced Trifle
Sponge Cake
Ingredients:
• 4 large eggs
• 2 cups sugar
• 1 tsp vanilla
• 25ml dark rum
• 1 cup full
cream milk
• ¼ cup butter
• 2 cups cake flour
• 2 tsp baking powder
• ½ tsp Robertsons
Salt
• 1 tsp Robertsons All Spice
Method:
1. Preheat your oven to 160°C.
2. Mix eggs in a large bowl for about 4 minutes
with an electric blender.
3. Add the sugar and keep beating for 5 or so minutes.
4.
Add the vanilla and rum and beat for another 30 seconds.
5. In a separate bowl sift
together the flour, Robertsons Salt, Robertsons All Spice and baking powder.
6. Add
the flour to the egg mixture on a low speed until just combine.
7. Heat the milk and
butter until butter is melted over low heat.
8. Add to the batter and combine at low
speed until just combined.
9. Add to 2 X 25cm greased cake pans.
10. Bake for 20 minutes
at 160°C or until a toothpick inserted in the centre comes out clean.
11. Remove from
oven and let it cool down in the cake pans.
12. After 10 to 15 minutes remove from
cake pans and cool completely on wire racks.
Microwave Baked Custard
Ingredients:
• 2 cups full cream milk
• 4 eggs
• 60g sugar
• 1 tsp vanilla
• 1 tsp Robertsons
Cinnamon
Method:
1. Beat the eggs thoroughly.
2. Warm the milk at medium heat in the microwave.
3.
Add the milk, Robertsons Cinnamon and vanilla to the egg mixture and beat quickly
until combined.
4. Pour in a 25cm mould and cook at medium heat for 15 minutes.
5.
Remove from microwave and put in fridge to set.
Fruit Juice Jelly
Ingredients:
• 1L mixed berry juice
• 6 tsp water
• 2 Tbsps powder gelatine (If you
use leaves, use 10 leaves, 1 per 100ml of liquid)
• 6 large strawberries cut in quarters
•
45g blueberries
Method:
1. Mix gelatine powder with water.
2. Let it set.
3. Heat fruit juice over
medium heat, it does not need to cook, 50°C is fine.
4. Add gelatine to fruit juice
and dissolve.
5. Pour fruit juice into 25cm Bundt cake silicone mould.
6. Add fruit
to mould.
7. Let it set in fridge.
Meringues
Ingredients:
• Egg whites of 4 large eggs
• 115g caster sugar
• 115g icing sugar
Method:
1. Preheat your oven to 100°C.
2. With an electric hand whisk beat the egg
whites at medium speed until they form stiff peaks.
3. Add the caster sugar spoon
by spoon while keep whisking but at a higher speed.
4. The mixture must the thick
and glossy when ready.
5. Add the icing sugar a third at a time and fold into the
mixture with a spatula.
6. Put mixture in a piping bag.
7. Pipe small meringues onto
baking paper on top of an oven tray.
8. Bake at 100°C for 75 minutes
9. Remove from
the oven and let it cool.
Whipped Cream
Ingredients:
Cream
Method
1. If you have a cream siphon, add the (cold) cream to the siphon, charge with
the N2O canisters, shake for a couple of minutes, and blast away.
2. If you don’t
have a siphon, beat the cream with an electric beater until stiffs, put into a piping
bag and pipe away.
Building the trifle:
Ingredients:
• Sponge
• Baked custard
• Jelly in mould
• Whipped cream
• Fresh fruit
(Strawberries and blue berries)
• Little meringues
• Nuts of your choice
Method:
1. If the sponge has a bit of a rounded top, cut the top off so that you
have a strait top on the sponge cake.
2. Add the baked custard to the top of the
sponge cake.
3. Turn out the jelly on top of the baked custards. Put some whipped
cream in the dents of the jelly; add some fruit and more cream, and some meringues.
4.
Have fun with the whip cream and decorate your trifle!
5. Sprinkle some nuts over
Bon appetite,
The SpiceMaster