{"id":18577,"date":"2014-08-01T09:27:37","date_gmt":"2014-08-01T13:27:37","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=18577"},"modified":"2020-07-29T10:08:10","modified_gmt":"2020-07-29T14:08:10","slug":"trifle-recipe-layers-of-cake-and-custard-topped-with-gulab-jamun","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/trifle-recipe-layers-of-cake-and-custard-topped-with-gulab-jamun\/","title":{"rendered":"Trifle Recipe- Layers of Cake and Custard topped with Gulab Jamun"},"content":{"rendered":"

\"\"<\/p>\n

Delicious Trifle- Vanilla cake topped with custard, fruits and nuts, finally topped with Gulab Jamun…<\/p>\n

Hope everyone had a wonderful Eid celebration with family and friends. We in deed had a great time with our friends and family. I cannot think of Eid celebration without Biryani, so I made my favorite Fried Chicken biryani<\/a>\u00a0(with some modifications). This time I used Kaima rice which is more flavorful than the regular Basmati rice.<\/p>\n

In the evening, I had to attend an Eid party at my friend’s place and I had promised her that I would bring a dessert. Making Trifle was in my mind. Vanilla cake was topped with custard and mixed fruits\/nuts. After I started layering the trifle, I really got into that spirit and personalized it by\u00a0topping gulab jamun as the top most layer, sprinkling M&M’s and sprinkles over it. Definitely, a delicious dessert to make for special occasions and parties.<\/p>\n

\"\"<\/p>\n

Preparation Pictures<\/strong><\/p>\n

Vanilla Cake<\/strong><\/p>\n

\"vanilla<\/p>\n

Place one of the cake halves as the first layer<\/strong><\/p>\n

\"cake<\/p>\n

Spread custard\u00a0over it<\/strong><\/p>\n

\"vanilla<\/p>\n

Spread mixed fruits and nuts<\/strong><\/p>\n

\"topped<\/p>\n

Top with Gulab Jamun, strawberries, cherries, sprinkles etc<\/strong><\/p>\n

\"cake<\/p>\n

 <\/p>\n

\t\n
Trifle Recipe- Layers of Cake and Custard topped with Gulab Jamun<\/div>\n
<\/div>\n
Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: Fusion<\/span><\/div>\n
Author: Thasneen<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • [b]For making vanilla cake[\/b]<\/li>\n
  • All purpose flour- 1 1\/2 cups<\/li>\n
  • Baking powder- 1 1\/2 tsp<\/li>\n
  • Salt- 1\/4 tsp<\/li>\n
  • Sugar- 1 cup<\/li>\n
  • Eggs- 3 large<\/li>\n
  • Milk- 1\/2 cup<\/li>\n
  • Butter- 6 tbsp + more for greasing the cake pan<\/li>\n
  • Vanilla extract- 1tsp<\/li>\n
  • [b]For making Custard[\/b]<\/li>\n
  • Sugar- 2\/3 cup<\/li>\n
  • Corn starch- 1\/4 cup<\/li>\n
  • Salt- 1\/4 tsp<\/li>\n
  • Milk- 2 1\/2 cups<\/li>\n
  • Egg yolks- 4 large<\/li>\n
  • Butter, unsalted- 2 tbsp, cut into small pieces<\/li>\n
  • Vanilla extract- 1 tsp<\/li>\n
  • [b]Other Ingredients[\/b]<\/li>\n
  • Mixed fruits, diced small<\/li>\n
  • Mixed Nuts<\/li>\n
  • Strawberries, halved<\/li>\n
  • Gulab Jamun to top on the trifle- I used store bought mix (optional)<\/li>\n
  • Sprinkles<\/li>\n
  • Candies or M&M’s<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. You could make the cake, custard and gulab jamun (dip them in sugar syrup) the previous day of the occasion\/party and assemble it the next day morning and chill it for 3 to 4 hours.<\/li>\n<\/ol>\n
      [b]Making the Cake[\/b]<\/div>\n
        \n
      1. Preheat oven to 350 F.<\/li>\n
      2. Line the bottom of a 9 inch round cake pan with parchment paper, grease the bottom and sides of the pan with butter; keep aside.<\/li>\n
      3. In a small bowl, combine together the flour, baking powder and the salt; set aside.<\/li>\n
      4. Combine milk and butter in a saucepan over low heat and let it come to a boil.<\/li>\n
      5. Using an electric mixer, beat eggs and sugar on high speed for 4-5 minutes or until thick, lightened in color and the mixture holds together for several seconds when the beater is lifted.<\/li>\n
      6. Gradually whisk in the dry ingredients (flour\/baking powder\/salt) just until incorporated (don’t over mix it).<\/li>\n
      7. With mixer on low speed, add the hot milk mixture to batter; mix just until smooth.<\/li>\n
      8. Mix in vanilla and transfer the batter to the cake pan and smooth out the top.<\/li>\n
      9. Bake until golden, about 35 to 40 minutes, until a fork when inserted comes out clean.<\/li>\n
      10. Cool the cake for 10 minutes in the pan, remove from the pan and transfer to a rack or a platter to cool down completely.<\/li>\n<\/ol>\n
        [b]Making Custard[\/b]<\/div>\n
          \n
        1. In a medium saucepan, combine together sugar, corn-starch and salt.<\/li>\n
        2. Add milk slowly and dissolve the cornstarch completely.<\/li>\n
        3. Whisk in the egg yolks.<\/li>\n
        4. Place the saucepan over medium heat, stirring constantly until the mixture starts to boil.<\/li>\n
        5. Reduce heat to low, stirring constantly and cook for a few minutes.<\/li>\n
        6. The mixture will start to thicken, whisk constantly.<\/li>\n
        7. It’s very important to keep stirring otherwise lumps will be formed and the bottom layer will set.<\/li>\n
        8. Remove the pan from the heat.<\/li>\n
        9. Stir butter and vanilla extract into hot pudding and combine well.<\/li>\n
        10. Place a plastic wrap directly on the surface of the pudding (to prevent the formation of skin on the pudding).<\/li>\n
        11. Chill for 3 hours or overnight in the refrigerator.<\/li>\n<\/ol>\n
          [b]Layering the Trifle[\/b]<\/div>\n
            \n
          1. Using a sharp knife, cut the cake horizontally into two equal halves.<\/li>\n
          2. Layer in a 9 to 10 inch glass bowl, the cake should fit into the bowl.<\/li>\n
          3. Place the bottom cake layer as the first layer into the bowl.<\/li>\n
          4. Evenly spread half of the prepared chilled custard over the cake layer.<\/li>\n
          5. Spread mixed fruits and nuts over the pudding.<\/li>\n
          6. Place the other half of the cake over the pudding, again spread the remaining custard over it, spread mixed fruits and nuts.<\/li>\n
          7. To make the trifle more fancy and colorful, you could place halved strawberries along the edges.<\/li>\n
          8. I even arranged a few gulab jamuns as the top most layer (I used store bought mix for making gulab jamun, fried it in oil and dipped them in sugar syrup overnight).<\/li>\n
          9. Sprinkled some M&M’s, sprinkles etc.<\/li>\n
          10. Get creative and personalize your trifle to your likings.<\/li>\n
          11. Keep the trifle in the refrigerator for 3 to 4 hours before serving.<\/li>\n
          12. While serving, you could cut into wedges and serve on a dessert plate.<\/li>\n
          13. Leftover trifle can be refrigerated for a couple of days.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
            <\/div>\n
            \n
            Notes<\/div>\n
            Make the cake. custard and gulab jamuns if using (dipped in sugar syrup) one day ahead and assemble everything in the morning of the party day, let refrigerate for 3 to 4 hours.<\/div>\n<\/div>\n
            3.5.3251<\/div>\n<\/div>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            Delicious Trifle- Vanilla cake topped with custard, fruits and nuts, finally topped with Gulab Jamun… Hope everyone had a wonderful Eid celebration with family and friends. We in deed had a great time with our friends and family. I cannot think of Eid celebration without Biryani, so I made my favorite Fried Chicken biryani\u00a0(with some … <\/p>\n","protected":false},"author":1,"featured_media":18578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,4,1232],"tags":[978,858],"class_list":["post-18577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-eid-recipes-by-category","tag-cake","tag-custard","course-dessert-2","cuisine-fusion"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/18577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=18577"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/18577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/18578"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=18577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=18577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=18577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}