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Strawberry Champagne Trifle Cake

A community recipe by

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

  • 28 grams skinned almonds
  • 188 millilitres all-purpose flour
  • 1 tablespoon all-purpose flour (extra)
  • ½ teaspoon salt
  • 5 large eggs
  • 165 millilitres sugar
  • 500 millilitres frozen strawberries (left to defrost over night in a sieve to drain liquid)
  • 250 millilitres thickened cream (well chilled)
  • 2 teaspoons sugar

For the Sabayon

  • 4 egg yolks
  • 63 millilitres sugar
  • 63 millilitres champagne
  • 250 millilitres 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 & grease & line a 15 1/2 by 10 1/2 inch jellyroll tin.
  • In a food processor grind the nuts with the flour & salt. In a large bowl beat the eggs with the sugar until pale & 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 & bake for about 10-15 mins or until golden & 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 & 1/4c of the thickened cream. Place the bowl on top of a pan of simmering water & whisk until frothy & thickened. Take off the pan & 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 & 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 & top of your cake.
  • Additional Information

    Use fresh strawberries if you can get. Another flavour would be to use crushed pineapple instead of strawberries & replace the champagne with rum.

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