Mini trifles with rose water and cardamom cream

Votes: 2

How to Make - Mini Rosewater Trifles with Cardamom Cream

Time: 1 hour 50 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 1220, total fat 85 G., saturated fats 38 G., proteins 20 G., carbohydrates 103 G., fiber 9 G., cholesterol 286 mg, sodium 282 mg, sugar 74 G.

To make this summer trifle, assorted fresh berries are steeped in rose water and lemon juice, then layered, alternating with fluffy almond-orange blossom cake and airy, spiced cardamom cream. Serve in individual glasses, garnishing each with candied rose petals and pistachio pieces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Almond Orange Blossom Cake

2 cups almond flour
1.5 cups premium flour
1 teaspoon coarse salt
3 tbsp. sugar
330 g softened unsalted butter
6 large eggs
1 teaspoon almond extract
3/4 tsp. orange blossom water
Zest of half a lemon

Berries in rose water

2 cups blackberries
2 cups strawberries, hulled and quartered
1 cup blueberries
1 cup raspberries
2 tablespoons of sugar
A little rose water
Zest of 1 lemon

Cream with cardamom

3 cups heavy cream
1 cup whole milk Greek yogurt
1 teaspoon ground cardamom
220 g candied rose petals
220 g of roasted unsalted pistachios

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, eggs, orange blossom water, blackberry, strawberry, cream, yogurt, cardamom, pistachios

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray and line the bottom with parchment paper.
Almond Orange Blossom Cake:

In a medium bowl, combine the almond flour, all-purpose flour, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about a few minutes. Add the eggs one at a time, mixing thoroughly after each addition. Add the almond extract, orange blossom water, and lemon zest. Mixing on low speed, add the dry ingredients and knead until smooth.

Pour the batter into the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking for doneness after 55 minutes. Let cool on the baking sheet for 10 minutes, then remove to a wire rack and let cool completely.
Berries in rose water:

In a medium bowl, combine the blackberries, strawberries, blueberries, raspberries, sugar, rose water, and lemon zest. Mix well and lightly crush the berries with the back of a wooden spoon or spatula to release the juices. Cover with plastic wrap and let sit for 30 minutes to 4 hours.
Cream with cardamom:

In a large bowl, beat the cream with a whisk or mixer until stiff peaks form. Stir in the Greek yogurt and cardamom until fully incorporated. Set aside.
Cut the cake into 2cm cubes. Divide half the whipped cream among 12 12-ounce glasses. Arrange half the fruit on top. Then layer the cake, 8-10 cubes per serving. Finally, spread the remaining fruit over the cake and top with whipped cream. Using the sharp edge of an offset spatula, run it along the top of the whipped cream until it's flush with the rim of the glass. Garnish with candied rose petals and toasted pistachios, if desired. Serve!