Hello my darlings! Today I'm excited to share a recipe from my Mr. for a absolutely delicious dessert that he made for me over the weekend. It was such a fantastic treat! So simple, yet complex tasting, and isn't it just gorgeous as well?! This would be the perfect treat to whip up for your honey for valentines or for when you're hosting! So now I'm giving Martin the floor:
Napoleans? Trifles? The pastry chefs easiest go to desserts- This is Easy, Easy!
Don’t be daunted by this wall of text. I’ll show you some of the things I did here but you can always shift the ingredients to your liking. This can still be a quick throw together recipe with a quarter of the ingredients say: some left over pound cake or a pre-made one from the store, can of whipping cream or canned custard, and a few sweetened fresh or frozen berries. Zest or drizzle a little chocolate on top. Voilà! I went a little farther for my valentine by amping this one up with some decadent flavor.
(Again many of these flourishes are optional:)
1 box cake (pink or white)
4 cups heavy whipping cream
1 cup milk
4 teaspoon rum extract
2 teaspoon almond extract
1 cup olive oil
2 glugs almond oil
1 medium lemon
1 tablespoons gelatin powder (or more eggs-see below)
3 cups fresh strawberries
3 cups fresh raspberries
¼ cup honey
¼ cup powdered sugar
Note: This recipe is designed as a generous two/ four person portion. Depending on the cake mix you use, you may end up with a lot of leftover cake, so you may choose to up your berries/ puree/ whipped topping if you're looking to feed more than just you and your honey this Valentines.
Prepare a box cake (cherry chip or strawberry or white cake that you can dye pink) with a few changes you can make for a richer spongy pound cake.
- I added ½ part heavy whipping cream and ½ part milk when it called for water
- 2 tsp. rum extract, 2 tsp. almond extract,
- olive oil and a few glugs of almond oil when it called for vegetable oil,
- ½ of the zest from a medium lemon.
- Also I added gelatin powder instead of upping the eggs that were already called for- I didn’t want the extra yolks to turn our cake yellow. (Summed up I added the called for 3 eggs plus some gelatin powder). One-teaspoon gelatin can be substituted for one egg; I added one tablespoon to the dry mix (equivalent of 3 more eggs).
- I also added 6 drops of red food coloring to brighten up the batter.
Check your cake as it approaches completion; see if the toothpick comes out clean. You’ve altered the batter so this may effect cooking time. Remember what matters here is taste and texture, but especially taste as it will be integrated into your trifle anyhow so don’t stress itJ
I chose to use 2 cup fresh strawberries and 2 cup fresh raspberries. Again you could use frozen mixed berries. Fresh or home canned cherries would be lovely if you’re keen on pitting. What berries do you like?
In the food processor I pulsed 1 cup raspberries, 1 cup strawberries, 3 tbsp. lemon juice, 2 tsp vanilla, 2 tsp rum extract, ¼ cup honey and ¼ powdered sugar. This is the lovely sauce that brings it all together, soaks into the cake and sweetens up the berries. Decrease or increase the flavorings and sweeteners to your liking. Taste as you go.
Nothing better. Poured out three cups of cream and whipped with electric hand mixer. After stiffened I added a few drops of red food coloring and approximately ¾ cup powdered sugar. You may prefer to make it sweeter so give it a taste.
PLATE YOUR DISH:
You can serve this up in a clear common bowl or separated servings. I layered mine as follows from bottom to top: 1.Red Berries 2.Puree 3.Cake 4.Red Berries 5. Puree 6.Fresh Whipped Cream 7. Garnish with Berries and Sauce.