Strawberry Champagne Trifle Cake

A community recipe by Kiwifruit1

Not tested or verified by Nigella.com

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Introduction

A different spin on the good old Trifle.

Ingredients

Serves: 6

For the Cake

1 ounce skinned almonds
¾ cup all-purpose flour
1 tablespoon all-purpose flour (extra)
½ teaspoon salt
5 large eggs
⅔ cup sugar
2 cups frozen strawberries (left to defrost over night in a sieve to drain liquid)
1 cup thickened cream (well chilled)
2 teaspoons sugar

For the Sabayon

4 egg yolks
¼ cup sugar
¼ cup champagne
1 cup thickened cream

Method

Strawberry Champagne Trifle Cake is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180c and grease and line a 15 1/2 by 10 1/2 inch jellyroll tin.

In a food processor grind the nuts with the flour and salt. In a large bowl beat the eggs with the sugar until pale and a ribbon forms when you lift the beaters. Takes around 10-15mins with a hand held beater.

Fold in the flour to the egg mix until well combined then pour into your prepared tin and bake for about 10-15 mins or until golden and the cake springs back when lightly touched. Cool on a rack in the tin.

Mash the drained strawberries, put aside.

To make Sabayon whisk together the egg yolks, sugar, champagne and 1/4c of the thickened cream. Place the bowl on top of a pan of simmering water and whisk until frothy and thickened. Take off the pan and place in a bowl of iced water, stir with a spatula until the sabayon has cooled.

In another bowl beat the remaining 3/4 c of cream until stiff peaks form then fold this into your cool sauce.

To assemble your cake cut the sponge crosswise to make two rectangles then cut again to make 4 squares. You need to make sure that they are all around the same size to make it an even cake.

Put one square onto your serving plate and spread some of the sabayon on top followed by some strawberries. Repeat this with your other layers then whisk the other cup of thickened cream with the sugar until it holds soft peaks and spread around the sides and top of your cake.