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Recipe by Brad Simpson for Prahran Cooking School, November 2019
In your finest trifle vessel, place a layer of cake in the bottom. Drizzle with macerated berries & kirsch. Top with ⅓ each of custard, pitted cherries, diced cherry jelly, whipped cream & chocolate shavings.
Repeat 3 times, ensuring the top layer is cherries, cream & chocolate.
Before serving, decorate with freeze dried & fresh berries, chocolate shavings & edible flowers.
For the Chocolate Cake:
Preheat the oven to 175°C. Line a shallow slice tin with baking paper. Set aside.
Beat the eggs in a stand mixer fitted with the whisk attachment. Gradually add the sugar & whisk until light, fluffy & the sugar has all dissolved. Add the vanilla & mayonnaise & combine well. Sift in the flour, cocoa, baking powder, baking soda & salt & gently fold to combine.
Scrape the batter into the prepared tin & bake for 10 minutes or until a skewer comes out clean.
For the Macerated Berries:
Combine the berries, kirsch & sugar in a large bowl. Smash together with your hands, wrap & leave in a warm place for approximately 1 hour.
For the Vanilla Custard:
Cream the egg yolks, vanilla & sugar together until thick & pale. Add the sifted flour & mix to a smooth paste.
In a small pot, bring the milk to the boil. Add ½ of the milk to the egg mixture & whisk vigorously until smooth. Whisk in the remaining milk.
Return the mix to a clean pan & bring to the boil to thicken. Make sure you whisk continuously until thick. Once thick transfer to a bowl, stir in the butter until smooth & cool down over an ice bath.
For the Cherry Jelly:
Bring puree up to the boil. Rain in the agar agar & whisk to combine & dissolve.
Pour into a rectangular vessel & refrigerate until set.
15m prep | 20m cook
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