The trifle is made up of layers of chocolate cake, custard, raspberry preserves, raspberries, and raspberry cream.
I made the moist chocolate genoise cake the day before. One of the reasons I was keen to join the Heavenly Cake Bakers was to encourage myself to try out new cake baking techniques. I wanted to move outside my comfort zone and it seems that having a group to belong to and a deadline to meet is one way to keep me moving forward. I don't want to stress too much about having to be absolutely faithful to Rose's instructions but I do want to make sure I give myself the very best chance to make the cake as intended.
Other principles that I want to bring to this weekly baking endeavour are that if I have a piece of equipment or an ingredient that is "near enough" (again, without compromising the baker's intentions) then I should use it. So, my first challenge is around the 60% - 62% cocoa solids in the chocolate. In my fridge (where I store my chocolate) I only had 50% or 70% and while I was happy enough to look around for a 60-62% chocolate at the local mall, I wasn't quite willing to drive to a specialist grocer or to search online. Unfortunately no one had 60-62%. So, very first compromise - I used half 50% and half 70% cocoa solids in the Lindt dark chocolate.
The chocolate melted beautifully and was lovely and glossy. Then Rose mentions that you don't need to warm the eggs and sugar if you are keeping them at room temperature, which she gives as 26C. I do keep my eggs at room temperature but given it has been a super cold Autumn here in Canberra (minus temperatures overnight) and I've got the heat on to warm the house, I am reasonably conscientious about energy consumption so I only keep the house at 19.5C. Rose gives instructions on how to warm the eggs and whisk them until they are 26 degrees. I used a thermometer to make sure I had the exact temp before placing them in mixer. Whereupon they did exactly what she said they would do - increased in volume! Then I sifted the smallest bit of flour into the mix, in the proportions required (ie three times), then folded in the chocolate, which sinks immediately to the bottom of the mixing bowl. After lightly folding the chocolate until it seemed uniform enough, I poured the chocolate genoise mix into the pans and baked them in the oven.
All these new techniques - melting chocolate with boiling water, warming eggs, the mousse-like consistency of the batter, no butter in a cake. It was fun.
While the cakes were in the oven I made a custard following Rose's instructions. I've made custard many times, so found this step reasonably easy. About the time when I'd finished the custard the cakes were ready to come out of the oven. I was pretty pleased with how the cakes turned out. And I had each of the family members wander in through the afternoon, curious about the beautiful smells coming from the kitchen. Wait, wait. Paitence my people.
On the next day, I used a long serrated knife and cut the cakes in half, giving me four layers. I made the sugar syrup but did not add any alcohol as my trifle tasters will be under the age of consent. Well - not so much the alcohol content would be a problem to them (or me) but the taste would not appeal, I'm sure. Pity. Cause Raspberry liqueur sure did sound nice. Maybe I'll try it for an adult party sometime.
Then I whipped the cream and what a stroke of brilliance, I added the raspberry preserves as instructed and wow that was fantastic. I could have just scooped that raspberry cream right out of the bowl and into my mouth. Hmm. Perhaps I did. But at least some made it to the top of the trifle. My piping skills are very entry-level baker's apprentice. But I'm OK with that. I quite enjoy piping and don't need things to look pristine.
I've always wanted to make a trifle. I love cake and berries and custard and cream and alcohol - but more importantly I like them all together in the one bowl. We missed out on the alcohol but again, there's always another day, another excuse to make this fantastic dessert.
