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Fruit trifle dessert
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 2 hrs 10 mins
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Ingredients
for
4
- For the sponge cake
- butter (to grease the cake tin)
- 3 eggs
- 0.333 cup sugar
- 1 Tbsp Vanilla sugar
- 1 pinch lemon zest
- ½ cup flour
- 1 Tbsp Corn starch
- 1 tsp Baking powder
- For the compote
- 2 ½ cups Plum (pitted and halved)
- ½ cup Prune juice
- 2 Tbsps lemon juice
- For the cream
- 1 cup Quark
- ⅔ cup Mascarpone
- 1 pinch lemon zest
- 3 Tbsps powdered sugar
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a tart dish with butter.
2.
To make the sponge cake, separate the eggs and mix the yolks with the sugar, vanilla sugar and lemon zest. Beat the egg whites until stiff and place them on top of the egg yolk mixture. Sieve the flour, cornflour and the baking powder on top and mixture to form an airy dough.
3.
Pour into the tart dish and bake for 25 minutes until golden brown (test with a wooden stick). Knock the cake out onto a wire rack and leave to cool. Then cut out four circles the same size at the glasses (approx. 6 cm).
4.
To make the compote, place the plums, plum juice and the lemon juice in a pot and bring to the boil. Simmer for around 10 minutes then remove from the heat and leave to cool.
5.
To make the cream, mix together the quark, mascarpone, lemon zest and the icing sugar. Use a little of the compote juice to turn half the mixture pink and pour half the compote into the glasses to create the first layer.
6.
Use a layer of white cream for the next layer and the sponge for the third layer. Add the pink cream on top of the sponge cake and finish with the remaining compote.
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