Kirsikka-vadelmatrifle (Englantilainen kerrosjälkiruoka)
Trifle brings back fond memories of childhood. It is a British classic that has such a wonderful retro feel to it. I remember marvelling over the colourful layers and satisfying slurp the trifle made as the serving spoon went in. I have slighted updated the classic sherry version by using sour cherries and kirsch. I have also simplified the whole process, removing the need for jelly, and making use of Planti’s delicious oat based vanilla sauce. The vanilla sauce, once refrigerated, is perfectly velvety and thick and removes the need for any complicated custard making.
If you want to make this in advance, I would recommend layering up all the ingredients except the Planti dessert oat whip, which should be added an hour or two before serving. The trifle can also be made alcohol free by replacing the kirsch with the juice from the jar of cherries
This is a paid collaboration with Planti
Cherry and raspberry kirsch trifle – serves 6 to 8
For the cake layer:
260 g plain flour
1 tsp baking powder
A good pinch of salt
1 tsp baking soda
85 g sugar
2.5 dl/ 250 ml Planti soya drink
0.5 dl/ 50 ml Planti vanilla soygurt
08.dl/ 80 ml oil
2 tsp vanilla extract
1 tsp cider vinegar
For the fruit layer:
1 dl/ 100 ml kirsch (optional)
1 x 680 g jar of sour cherries
400 g frozen raspberries, defrosted and drained
1 x 450 g jar cherry jam
3 x 2 dl cartons Planti vanilijakastike, refrigerated
2 x 2 dl cartons Planti Dessert Kauravispi
vegan friendly dark chocolate to decorate
Preheat the oven to 155 degrees c. and grease and line a 20 x 20 cake tin.
In a large bowl sift together the flour, baking powder, baking soda and salt. In a separate bowl, lightly whisk together the sugar, soya drink, soygurt, oil, vanilla extract and vinegar. Add the wet ingredients to the dry ingredients, mix well and pour into your prepared tin. Bake in the oven for 35 minutes, or until an inserted skewer comes out clean. Once cooked, turn out on a wire rack to cool.
Once the cake is cool, slice it in half lengthways. Spread one half with a layer of cherry jam and sandwich the other layer on top. Cut into 9 squares and use it to line the base of your serving dish. Sprinkle with kirsch and allow to soak in.
Meanwhile, mix the cherries, frozen raspberries and remaining cherry jam and spoon over the cake layer.
Next top the fruit layer with the refrigerated vanilla sauce and then place the trifle in the fridge to chill for an hour or so.
Finally whisk the oat whip to stiff peaks. Carefully pipe the oat whip over the vanilla sauce and top with the grated dark chocolate.
Return to the fridge until ready to serve.