Pineapple Trifle (4 Servings)
i sweet
For the Cake:
300g vanilla sponge cake mix
3 eggs
50ml water
For the Custard:
40g custard powder
500ml milk
For the Whipped Cream:
150g sweetened whipped cream powder
300ml milk
1 can of pineapple compote for filling
Instructions:
For the Cake:
Mix the sponge cake mix with the eggs, water, and vanilla, and beat until the mixture doubles in size.
Pour the mixture into a 22cm baking pan lined with parchment paper or butter and flour.
Bake at 180°C for 30 minutes.
For the Custard:
Mix the custard powder with milk and sugar, then cook over medium heat, stirring constantly until thickened.
For the Whipped Cream:
Whip the cream powder with the milk until it thickens.
Cut the cake into cubes and place in glasses or serving dishes.
Soak the cake with the pineapple compote syrup, then add a layer of custard, followed by pineapple pieces.
Add a layer of whipped cream and repeat the layers as desired.
300g vanilla sponge cake mix
3 eggs
50ml water
For the Custard:
40g custard powder
500ml milk
For the Whipped Cream:
150g sweetened whipped cream powder
300ml milk
1 can of pineapple compote for filling
Instructions:
For the Cake:
Mix the sponge cake mix with the eggs, water, and vanilla, and beat until the mixture doubles in size.
Pour the mixture into a 22cm baking pan lined with parchment paper or butter and flour.
Bake at 180°C for 30 minutes.
For the Custard:
Mix the custard powder with milk and sugar, then cook over medium heat, stirring constantly until thickened.
For the Whipped Cream:
Whip the cream powder with the milk until it thickens.
Cut the cake into cubes and place in glasses or serving dishes.
Soak the cake with the pineapple compote syrup, then add a layer of custard, followed by pineapple pieces.
Add a layer of whipped cream and repeat the layers as desired.