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Friday, March 29, 2024

Vegan Trifle with berries and black cherry jam

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Athina Loizidou's recipe

Vegan Trifle με μούρα και μαρμελαδα μαύρο κε&rho ;aσι

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Everyone loves trifle and today I have a vegan trifle recipe for you. It's very simple to make, with homemade sponge cake, delicious cream and sugar-free black cherry jam! First we make an easy sponge cake. We make our cream and put it in a cornet. We put the cornet in the fridge to freeze our cream. To set up our trifle, on a beautiful plate we place layers of sponge cake, jam, forest fruits, sugar and cream. We finish our dessert with vegetable, Greek-style yogurt and sprinkle with blanched almonds.

Preparation time: 25'
Baking time: 40'
Servings: 10
Calories per portion: 325 kcl (160 kcl per 100 g)

INGREDIENTS

For the sponge cake

50 ml olive oil
1 tsp. sweet vanilla
1 tsp. tablespoons of lemon juice
200 ml oat milk
1/4 tsp. sweet baking powder
125 g. granulated sugar
200 g. all-purpose flour

For the filling

1 package (284 g) black cherry jam st. Dalfour
For the cream
50 gr. corn flour
500 ml oat milk
10 g. olive oil
75 g. sugar
1 tsp. of sweet vanilla

For the setting

300 gr. mixed wild berries
A little sugar

To finish

400 gr. Greek-style coconut yogurt
2 tsp. sweet powdered sugar for sprinkling
20 g. blanched almonds, chopped
10 mint leaves

EXECUTION

1. To make the sponge cake, preheat the oven to 160 °C fan and line a 20 cm cake loaf pan with greaseproof paper. Pour the olive oil, vanilla, lemon juice and milk into a bowl. Add the baking powder, sugar and flour and mix well until the ingredients are incorporated. Transfer the mixture to the pan and bake for 30-40 minutes, until our sponge cake is cooked. Transfer to a wire rack and let cool completely.

2. To make the cream, put the cornflour in a bowl and add some of the milk. Stir until dissolved. Pour this mixture into a wok-type pot, along with the rest of the ingredients, including the rest of the milk, and cook over low heat for 6-8 minutes, stirring often, until you have a thick cream. Transfer our cream to a cornet and put it in the fridge to freeze.

3. To assemble our trifle, cut the sponge cake into slices and place a few slices at the bottom of a transparent bowl. Pour some jam over it and then add some of the berries and some sugar on top. Pour over cream and repeat until all ingredients are used. Put in the fridge for 1-2 hours, until our dessert is frozen.

4. When we are ready to serve, spread the yogurt over the dessert. Finish by sprinkling with powdered sugar and almonds. Garnish with extra blueberries and mint leaves.

Find more recipes at athenarecipes.com.

Source: www.kathimerini.com.cy

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