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Fresh Fruit Trifle

Recipe courtesy of Ann Mason the pastry chef at The Red Pheasant Inn in Dennis.

Ingredients

Fruit Compote

  • 1 quart strawberries, sliced
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • zest of one orange
  • ½ cup sugar

White Cake

  • ¾ cup butter, softened
  • 1 ½ cups sugar
  • ¾ teaspoon salt
  • ¾ cup milk
  • 3 eggs
  • ½ cup plus ¹/³ cup all- purpose flour
  • 1 cup plus 2 tablespoons cake flour
  • 1 ½ teaspoons baking powder

Simple Syrup

  • 1 ½ cups sugar
  • 1 cup water
  • 2 tablespoons lemon or orange juice

Directions

Fruit Compote Directions:

  1. Toss berries together with sugar and orange zest. Heat a sauté pan until hot, put berries in pan and quickly sauté for 2 minutes using a spatula to move the berries around. Reduce heat to medium and cook for 1–2 minutes more, remove from heat and cool.

White Cake Directions:

  1. Preheat oven to 350°F.
  2. Sift together dry ingredients. In a separate mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, scraping down bowl. Add the flour mixture alternating with the milk.
  3. Pour into greased, parchment-lined 9-inch round pan and bake for 50 minutes or until a tester comes out clean.

Simple Syrup Directions:

  1.  Boil the sugar and water together in a saucepan for 1 minute. Remove from heat and add the fruit juice. Cool.

To Assemble:

  1. Cut cake into cubes. Line the bottom of a bowl or trifle dish with ¹/³ of the cake cubes. Brush with the simple sugar and spoon ¹/³ of the fruit over the cake cubes. Prepare two more layers the same as the first. There will be 3 layers.
  2. Chill overnight. Serve by scooping into a bowl and topping with crème fraiche or whipped cream.

 

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