INSTRUCTIONS

Trifle Cake

• Line a 12cm x 24 cm loaf tin with plastic wrap, leaving a long overhang on each side. Use the same tin that the cakes were baked in.
• Place the strawberry cake in the bottom of the tin and top with the strawberry cream. Put in the fridge and allow the cream to set for at least 4 hours.
• Remove from the fridge and gently pour the cooled jelly on top of the cream. Place in the fridge and allow the jelly to set for at least 4 hours.
• Remove from the fridge and spread the chocolate cream over the jelly and gently place the chocolate cake on top.
• Completely cover the cake and the tin with 2 layers of glad wrap and place in the freezer for a minimum of 4 hours (overnight would be ok).
• Remove the tin from the freezer and gently invert the cake onto a serving tray. Immediately cover the Trifle Cake with Chocolate Frosting. Frosting a layer cake when frozen prevents the cream and layers from mixing with the frosting.
• Allow the cake to defrost (4- 5 hours) before serving. Decorate with cut fruits if desired.

Chocolate Cake

• Preheat the oven to 175C/350F. Line and grease a 12cm x 24 cm loaf tin.
• Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment fitted.
• Whisk the egg whites on medium until soft peaks form.
• Continue to whisk on medium and slowly add the maple syrup 1 tablespoon at a time until all added and stiff peaks form.
• Add egg yolks and then milk and whisk until combined.
• In a separate bowl, sift together the dry ingredients.
• Sift the dry ingredients over the egg mixture and fold in gently.
• Be careful note to over mix, but ensure that the coconut flour is mixed in well.
• Pour the mixture in to the prepared tin.
• Bake for 12 - 15 minutes, or until cooked through.
• Allow the sponge to cool in the tin.
• Once cool invert cake onto a serving tray.

Chocolate Cream

• Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
• If you measure 2 cups of cream prior to whipping increase the gelatine to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons.
• Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
• Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
• Shift the cocoa over the cream and whisk on high until incorporated.
• Add the gelatine mixture and whip until incorporated. Use immediately. If the cream sits on the fridge before adding to the cake tin lightly whisk to loosen the cream to make it spreadable.

Strawberry Jelly

• Place the thawed (or fresh) strawberries in a blender and puree.
• Sprinkle the gelatine over the boiling water and whisk until dissolved.
• Stir the purée into the gelatine water and whisk til combined.
• Allow the jelly to cool (but not set) before using.

Strawberry Cream

• Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.
• Simmer over medium heat, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
• Allow the strawberry mixture to cool.
• Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
• If you measure 2 cups of cream prior to whipping increase the gelatine to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons.
• Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
• Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
• Add the strawberry mixture and whisk on high until incorporated.
• Add the gelatine mixture and whip until incorporated. Use immediately. If the cream sits on the fridge before adding to the cake tin lightly whisk to loosen the cream to make it spreadable.

Strawberry Cake

• Pre heat the oven to 175C/350F. Line and grease a 12cm x 24 cm loaf tin.
• Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
• Whisk the egg whites on medium until soft peaks form.
• Slowly add the maple syrup.
• Add the egg yolks and whisk on medium until combined.
• Add the Strawberry puree and milk and whisk until combined.
• In a separate bowl sift the coconut flour and baking powder.
• With the mixer on medium/low add the flour mixture.
• Pour into the lined tin and bake for 12 minutes or until cooked through.
• Remove from the oven and allow to cool before removing.

Chocolate Frosting

• Remove the pips from the avocados and scoop the pulp into the food processor/blender.
• Add the cocoa, maple syrup, vanilla and milk.
• Blend and blend until all the lumps and bumps are gone... then blend some more.
• Taste the frosting at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the frosting will mellow and improve upon resting)
• Add the coconut cream and blend until no streaks remain.