Ingredients
Jelly
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3 cups (750ml) water
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3 tbsp gelatine
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1 cup + 2 tbsp (260g) caster sugar
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4 tsp Rosewater Essence
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4-6 peaches, each cut into 8 wedges
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1 punnet (125g) fresh raspberries
Cake
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1 ½ cups (225g) self-raising flour
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1 1/4 cups (125g) almond meal
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¾ cup (165g) caster sugar
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3 large eggs, room temperature
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½ (125ml) vegetable oil
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½ cup (125ml) full cream milk
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1/2 cup fresh or frozen raspberries, pureed & sieved to remove seeds.
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Queen Hot Pink Food Colour Gel
Almond Praline
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¼ cup (60ml) water
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1 ½ tbsp (45g) Queen Glucose Syrup
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¾ cup (165g) caster sugar
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¾ cup (90g) flaked or slivered almonds
White Chocolate Cream
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200g white chocolate, chopped
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150ml thickened cream
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500ml thickened cream, for whipping
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1 punnet (125g) raspberries
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2-3 peaches
Method - Jelly
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1
Pour 1 cup (250ml) of the water into a large bowl and sprinkle over gelatin.
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2
Bring remaining water (500ml) and caster sugar to the boil, pour over gelatine mixture and stir until dissolved Add Rosewater Essence and mix to combine. Pour into trifle bowl and place in peach wedges and raspberries. Refrigerate for 2-3 hours.
Method - Cake
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1
Preheat oven to 180°C (fan forced). Grease and line a 20cm cake tin.
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2
Combine flour, almond meal, and sugar in a large bowl. Whisk to combine.
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3
Whisk eggs, oil, milk, raspberry puree and a drop of Hot Pink Food Colour Gel in a jug. Pour into flour mixture and stir to combine. Pour into prepared tin and bake for 45-50 minutes, or until an inserted skewer comes out clean. Let cool for 10 minutes in tin, before turning out onto a wire rack to cool completely. Slice domed top off cake to level.
Method - Almond Praline
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1
Line a baking tray with baking paper. Combine water, Glucose Syrup and sugar in a saucepan over a low heat until sugar has dissolved. Increase heat to medium and cook for approximately 4-5 minutes or until mixture starts to turn golden. Quickly mix in almonds and pour onto prepared tray. Allow to cool.
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2
Process some praline into small to medium chunks in a food processor.
Method - White Chocolate Cream
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1
Add chopped chocolate to a medium bowl and set aside. Heat 150ml of cream in saucepan over a low heat until it reaches a gentle simmer. Pour over chocolate. Allow to sit for 4 minutes before stirring to combine. Chill in the fridge for 30-40 minutes.
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2
Whipped remaining cream to firm peaks, fold white chocolate cream through whipped cream.
Method - Assembly
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1
To assemble, add 2 ½ cups of the cream mixture on top of the jelly layer. Trim cake to fit trifle bowl and gently place on top on cream. Top cake with crushed praline and spoon remaining cream on top. Place in the fridge to set for 1 hour. Top with fresh raspberries, peaches and praline shards just before serving.
Recipe Tips:
This recipe was tested to fit a 20cm diameter | 3.5L trifle bowl. If using a smaller 3L trifle bowl, serve with a side of extra white chocolate cream or simply reduce cream ingredients to 150g white chocolate, 110ml thickened cream and 375ml cream, extra, for whipping.
Praline: If you do not have a food processor, simply place praline in a zip lock bag and crush with a rolling pin.
To use Raspberry Baking Paste in this recipe, replace puree with 3 tsp Queen Raspberry Baking Paste within the cake batter.
Prep ahead:
Cake can be prepared and frozen (fully cooled and wrapped in cling wrap) up to 4 weeks ahead.
Trifle can be made a day in advance, keep in mind that the praline within the trifle may dissolve slightly due to moisture.
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