Rasberry Trifle Cake

  1. Celebration Cake
  2. 3 1/2 cups whole wheat pastry flour
  3. 1 1/2 cup maple syrup
  4. 1 1/3 cups water
  5. 2/3 cup canola oil
  6. 2 T. apple cider vinegar
  7. 2 T. vanilla
  8. 2 tsp. baking soda
  9. 2 tsp. baking powder
  10. 1 tsp. sea salt
  11. Sift together dry ingredients in a bowl.
  12. In another bowl whisk together wet ingredients until emulsified. Add the dry mixture slowly to the wet mixture, incorporating until smooth & light.
  13. Oil and flour three 11x16 glass cake dishes and pour batter into them evenly.
  14. Bake at 375u0b0 for about 20 minutes.
  15. Sato's Tofu Whipped Cream
  16. 1 lb. Firm or soft Tofu
  17. 1/2 cup Maple Syrup
  18. 1 T. Vanilla
  19. Pinch of Sea salt
  20. Put all ingredients in blender and mix till smooth. Will take at least two-three minutes and alternate very fast and slow.
  21. Rum Custard
  22. 1 quart vanilla soymilk
  23. 1/2 cup maple syrup
  24. 1/4 cup arrowroot
  25. 1/4 cup agar
  26. 2 T. Rum
  27. Put all but 1/4 cup of soy milk in pot with agar and slowly heat to dissolve agar. Should take about 5 minutes.
  28. Dissolve arrowroot in 1/4 cup soy milk.
  29. Slowly stir into pot till thickened.
  30. Stir in maple syrup.
  31. Put into freezer or refrigerator to cool and set.
  32. Assembling your Trifle
  33. 1st cake layer :
  34. Break up 1 cake layer into small pieces and lay in bottom of bowl.
  35. Spread with raspberry jam.
  36. Put in layer of whipped cream
  37. Sprinkle with 3/4 pt. fresh raspberries
  38. 2nd cake layer
  39. Place another layer of cake in whole on top
  40. Sprinkle with 1/4 cup sherry (if desired)
  41. Spread out the package of defrosted frozen raspberries
  42. Spread a layer of whipped cream
  43. 3rd cake layer
  44. Place the last layer of cake in whole on top
  45. Sprinkle with 1/4 cup of sherry
  46. Press down as much as you can and let sit for 5 to 10 minutes
  47. Spread out Rum Custard
  48. Spread last layer of whipped cream
  49. Garnish with rest of raspberries and some mint if you like.

cream, custard, conserve, fresh raspberries, frozen raspberries, fresh mint, sherry wine

Taken from www.epicurious.com/recipes/member/views/rasberry-trifle-cake-50081122 (may not work)

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