Apple Crunch Trifle - Strudel Style |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I was trying to work out how to make a delicious treat for the kids that was a little healthier than other treats. I had a can of pie apple, some almonds and ingredients that I have always got in the pantry - and this is what I came up with. I love trifle but I don't like the soggy texture so in my trifle recipe I haven't included jelly. It quickly disappeared before I could get a decent photo of it. Ingredients:
1/2 cornflour |
2 tablespoons self-raising flour |
3 eggs, lightly beaten |
1/2 cup caster sugar |
600 g canned pie apples |
1/2 cup sultana |
1/2 cup sliced almonds |
2 tablespoons cinnamon |
2 tablespoons caster sugar |
1 liter milk |
3 tablespoons vanilla custard powder |
2 tablespoons sugar |
600 ml cream |
1/4 cup sliced almonds |
Directions:
1. Firstly make the cake mixture or you can buy a ready made sponge or Madeira.
2. To make the cake preheat the oven to 180°C.
3. Grease an line a 20cm round cake tin.
4. Sift flours three times onto baking paper.
5. Using electric mixer, beat eggs using a small mixing bowl until thick and pale.
6. Gradually add the sugar, beating constantly until it has dissolved and it has become pale and glossy.
7. Transfer to a large mixing bowl.
8. Using a metal spoon, fold in the flours lightly.
9. Spoon cake mixture into prepared tin.
10. Bake for 15 minutes or until golden.
11. Leave to cool slightly before turning out.
12. Next to make custard use a little of the milk to mix with the custard powder in a glass.
13. Heat the remaining milk and the sugar in a saucepan over medium heat.
14. Before it starts to boil add the custard powder and stir continuously until it is thickened.
15. The custard should be very thick so check the custard powder instructions to make a thick custard.
16. Slice the cake across about 2cm thick for each slice.
17. In a large decorative bowl place some cake slices on the bottom, add half of the filling ingredients- the pie apple, sultanas, cinnamon, sugar and almonds.
18. Spoon custard over the top to cover.
19. Add another layer of cake, filling and custard again then another layer of cake.
20. Whip the cream and sugar and spread over the final layer of cake and sprinkle with the remaining 1/4 almonds.
21. Place in the refrigerator until cooled then serve.
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