Ingredients:
Cake: 1 box white cake mix, 3 egg whites, 1/2 cup oil
Fruit: 1 pound of fresh strawberries, 1 package of raspberries
Fruit Jam: small jar of strawberry or raspberry seedless jam
Simple Syrup: 1/2 cup orange juice or water, 1/2 cup sugar OR you can use cream sherry
Custard: 4 egg yolks (use 3 from the cake above); 333 ml (1 1/3 cup plus 1 1/2 Tbsp) whole milk; 2 tsp vanilla; 50 g sugar; 13.3 g cornstarch; 16.7 g flour
Whipped Cream: 1 cup heavy whipping cream; 1 tsp powdered sugar
Instructions:
Line a quarter size baking sheet with parchment. Make the white cake mix according to the box directions and spread evenly onto the baking sheet. Bake for 23 mins. Leave uncovered on the countertop overnight so it will dry out a bit.
Combine the orange juice and sugar in a small saucepan and heat until the sugar dissolves into the liquid (it will turn from cloudy to clear). Let it cool.
Heat the milk in a saucepan slowly to a boil. Whisk the 4 egg yolks with the sugar in a large Pyrex bowl until pale, then add the cornstarch, vanilla, and flour and whisk in. Add the hot milk to the bowl slowly in a thin steady stream while whisking. Pour the mixture back into the pot and heat on medium heat until it begins to boil. Whisk it continuously. Let it cook for 1 minute after it starts boiling, until it is smooth and thick. Pour into a bowl and cover the surface with plastic film to prevent a skin from forming. Cool in refrigerator.
Slice the strawberries and toss with a few tablespoons of the orange juice syrup. Let the fruit sit in the syrup for a while.
Assembly – the order is:
- Cake
- Syrup
- Jam
- Fruit
- Custard
- Whipped Cream
Cut out two circles of the flat white cake. Use a spatula to transfer a circle of cake into the trifle dish. Add 3-4 tablespoons of syrup to the cake, then spread on a thin layer of jam.
Whip the cream with the powdered sugar.
Add a layer of sliced fruit, then a layer of half of the custard, then a half of the whipped cream. Repeat with a layer of cake, syrup, jam, fruit, custard, and whipped cream. Top with raspberries. Cover with plastic wrap and refrigerate before serving.
