Salted Caramel Trifle
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Layers of moist sponge cake, salted caramel sauce, and creamy custard create a show-stopping dessert.
Ella x
Ingredients
- 250 gall-purpose flour
- 400 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 150 mlplain yogurt
- 200 mlheavy cream
- 200 gsalted caramel sauce
- 1vanilla extract
- 10 gbaking powder
- unsalted butter for greasing(for the trifle dish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm square baking dish. Whisk together flour, sugar, and baking powder in a medium bowl.
Tip: Use a gentle whisking motion to avoid incorporating air into the mixture.
- 2
In a large mixing bowl, whisk together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, followed by vanilla extract.
Tip: Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well incorporated.
- 3
With the mixer on low speed, gradually add flour mixture to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the batter, as this can result in a dense cake.
- 4
Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Remove from the oven and let cool completely in the dish.
- 5
To make the custard, combine yogurt, heavy cream, and vanilla extract in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Tip: Be patient and don't rush the cooking process, as this will ensure a smooth custard.
- 6
To assemble the trifle, cut the cooled cake into 1-inch cubes and place half of the cubes in the bottom of a large serving dish. Drizzle with salted caramel sauce and sprinkle with granulated sugar.
Tip: This will create a beautiful, caramelized crust on top of the cake.
- 7
Pour the custard over the cake layer and repeat the process, starting with the cake, then the caramel sauce, and finally the remaining cake cubes.
Tip: Make sure to spread the custard evenly and avoid creating any air pockets.
- 8
Refrigerate the trifle for at least 2 hours, or overnight, before serving.
Tip: This will allow the flavors to meld together and the cake to absorb the custard.
- 9
Just before serving, sprinkle the top of the trifle with additional granulated sugar and serve chilled.
Tip: This will add a nice textural element to the dish and make it even more visually appealing.
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