Gluten-free fruit trifle
Corpus:
We need for 1 corpus (we will need 2 pieces for preparation)
- 50 g Liana Cake Mix
- 1/2 tsp baking powder
- 2 tbsp oil or melted butter
- 1 tbsp milk
- 1 egg (L)
- 2 tablespoons of granulated sugar
Season the base according to your preferences with 1/2 tbsp instant coffee or 1/2 tsp real ground vanilla Liana
Cream:
- 1 pc Liana Golden Cream
- 600 ml of milk
- 3 tbsp granulated sugar
- 250g mascarpone
- 180 ml 40% whipping cream
- 250 ml 33% whipping cream
- 1 package Liana vanilla sugar
Fruit ingredient:
- 500 g fruit (forest mix – I used homemade currants, raspberries, blueberries)
- a little water to prevent the mixture from burning
- 2 tbsp granulated sugar (but feel free to add more if you have sour fruit)
- 1 pc Liana Golden Cream
- 200 ml of water
Raspberry jelly cubes:
- 1 pack of Liana VIT raspberry (powdered drink)
- 500 ml of water
- 1 pc Liana Food Grade Gelatin Clear
If you don't want to use sparkling wine, feel free to use 200 ml of raspberry juice and 300 ml of water + sugar
Vanilla cream:
Prepare the pudding the day before. Mix the milk, golden cream and sugar while still cold and cook the pudding. Transfer to a bowl and cover with cling film and leave to cool. The next day, pre-whisk the pudding. Then, mix the whipped cream, sugar and mascarpone into a semi-solid cream. Add the pudding and fully whip the cream until stiff. Place in the fridge.
Fruit ingredient:
Heat the fresh or frozen fruit. You can add a little water (max. 100 ml) to prevent the fruit from burning. In the meantime, mix the water, golden cream, and sugar. Mix well and pour over the fruit. Cook the fruit gel. Transfer it to a container, cover with cling film, and let it cool.
Corpus:
The base for this cake is special – it will be baked in the microwave. That's why we'll prepare two bowls. First, we'll bake one base, then the other. I've prepared 2 variants – coffee and vanilla. Depending on who it's for – some people don't want to give coffee desserts to children, that's why we've made the vanilla variant. Put all the ingredients in a bowl, mix well, and gently clean the sides. Set the microwave to maximum power and bake for 3 minutes. Then, bake the second base in the second bowl. Let it cool, then crush the base.
Completion:
Use a container with a maximum diameter of 23 cm. Spread the cream on the bottom, then place the base, then the fruit layer, vanilla cream, base, fruit layer and vanilla cream. Take the gelatin out of the refrigerator and cut into cubes. Place these on top along with the fresh fruit.
TIP:
You can also add a little rum to the fruit mixture – it will enhance the flavor beautifully.
Corpus:
We need for 1 corpus (we will need 2 pieces for preparation)
- 50 g Liana Cake Mix
- 1/2 tsp baking powder
- 2 tbsp oil or melted butter
- 1 tbsp milk
- 1 egg (L)
- 2 tablespoons of granulated sugar
Season the base according to your preferences with 1/2 tbsp instant coffee or 1/2 tsp real ground vanilla Liana
Cream:
- 1 pc Liana Golden Cream
- 600 ml of milk
- 3 tbsp granulated sugar
- 250g mascarpone
- 180 ml 40% whipping cream
- 250 ml 33% whipping cream
- 1 package Liana vanilla sugar
Fruit ingredient:
- 500 g fruit (forest mix – I used homemade currants, raspberries, blueberries)
- a little water to prevent the mixture from burning
- 2 tbsp granulated sugar (but feel free to add more if you have sour fruit)
- 1 pc Liana Golden Cream
- 200 ml of water
Raspberry jelly cubes:
- 1 pack of Liana VIT raspberry (powdered drink)
- 500 ml of water
- 1 pc Liana Food Grade Gelatin Clear
If you don't want to use sparkling wine, feel free to use 200 ml of raspberry juice and 300 ml of water + sugar
Products to recipe
