Chipolata trifle

Materials:

  • Large glass vase or high bowl
  • 500 gram whipped cream
  • 2 bags of klopfix
  • 3 large spoons of FunCakes Icing Sugar
  • 100 gram boerenjongens (patted dry) or welled raisins (patted dry)
  • 200 gram FunCakes mix for Custard Cream
  • 500 ml water
  • 150 gram FunCakes mix for Enchanted Cream
  • 100 ml skimmed milk
  • 100 ml water
  • 500 gram FunCakes mix for Cupcakes
  • 250 gram unsalted butter
  • 5 eggs (approx. 250 gram)
  • 640 gram FunCakes mix for Brownies
  • 3 eggs (approx. 150 gram)
  • 70 gram unsalted butter
  • 135 ml water
  • Tin of mandarin pieces (drained)
  • Loaf baking pan 25cm
  • Cooling grid
  • Baking spray
  • Disposable decorating bag 40cm
  • Dark chocolate bar
  • Fine grater

Preparation:
All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). Lubricate the pan with the baking spray. Mix 500 gram mix for cupcakes, 250 gram butter and 5 eggs on low speed to a smooth batter. Fill the baking pan with the batter and bake the cake in approx. 60-65 minutes (please note, this can be different per oven).

When the cake gets too dark on top, but isn’t ready, place a layer of tinfoil on top. This allows the cake to finish, but not get darker. Let the cake cool down on a grid after baking.

Wash the baking pan and lubricate it again with the baking spray. Mix 640 gram mix for brownies, 3 eggs, 70 gram butter and 135 ml water on low speed to a smooth batter. Fill the baking pan with the batter and bake the cake in approx. 40-45 minutes (please note, this can be different per oven). Let the brownie cool down on a grid after baking.

Mix 500 gram of whipped cream with 2 bags of klopfix and 3 large spoons of Icing Sugar. Then add the boerenjongens or welled raisins and mix properly.

Mix 200 gram mix for Custard Cream with 500 ml water. Beat the custard for approx. 5 minutes with a whisk or mixer. Fill a decorating bag with the cream and put it aside.

Mix 150 gram mix for Enchanted Cream, 100 ml milk and 100 ml water for 3 minutes at high speed. Fill a decorating bag with the cream and put it aside.

Cut the brownie and the cake in small pieces. Start with a layer of brownie pieces at the bottom of the bowl. Cut the top of the filled decorating bags. Pipe on the brownie a layer of whipped cream. Place a layer of cake pieces on top and trempeer them with the moist of the boerenjongens. Pipe a layer of custard cream on top. Place some mandarin pieces on top. Keep repeating this until the bowl is ful.

At last pipe a large layer of enchanted cream on top and decorate this with dark chocolate zest. Place in the fridge until you serve the dessert.

If you don’t want to use alcohol in this recipe, you can replace the boerenjongens by raisons in welled in water. To trempeer you can use the juice of the mandarin pieces.

Number of desserts:
For over 20 people.