Time: 1 hour 5 minutes
Complexity: average
Servings: 8 - 12

Amazing in taste and appearance, Bobby Flay's trifle is perfect for a party of up to 12 people. He uses butter ginger in this dessert. homemade cake, plus tart lemon curd and a berry sauce made from blueberries and sugar.

Ingredients:

Gingerbread Cake:

• 3 cups premium wheat flour
• 2 tablespoons ground ginger
• 1 and 1/4 teaspoons ground cinnamon
• 3/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 2 teaspoons of baking soda
• 1/4 teaspoon salt
• 3 eggs category CO
• 1 cup molasses
• 1 cup of boiling water
• 2.5 tsp grated lemon zest
• Non-stick cooking spray based on vegetable fats
• 3 tbsp finely chopped candied ginger
• 10 tbsp (140 g) butter at room temperature
• 1 cup brown sugar (tamp down firmly)
• Lemon Curd Filling (see recipe below)
• Blueberry sauce (see recipe below)
• 2 jars (310 g) prepared lemon curd
• 2 cups heavy cream whipped to soft peaks with added sugar and vanilla (half for the curd, half for decoration)

Berry sauce:

• 2 packs of 0.5 l fresh blueberries or 1 pack of frozen (defrost first)
• 1/4 cup sugar
• A pinch of salt
• 2 tablespoons framboise (raspberry liqueur)
• 1 tbsp. freshly squeezed lemon juice

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

cupcake, cream, biscuit dough, ground ginger, nutmeg, cinnamon, carnation, candied fruit, brown sugar, raspberry liqueur, lemon juice, lemon zest, eggs, cream, flour, blueberry, syrup

We recommend

Preparation:

Step 1
• Gingerbread Cake:
  
  Place a rack in the center of the oven and preheat to 180°C.
  
  Spray 1 small baking sheet with cooking spray. Line the bottom of the sheet with parchment paper and spray it with cooking spray. In a medium bowl, sift the flour and mix with ground ginger, nutmeg, cinnamon, cloves, baking soda, and salt.
  
  Stir in the candied ginger. Using an electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until combined.
  
  Beat in the eggs one at a time. Gradually add the molasses, then a cup of boiling water. Add the grated lemon zest. Gradually stir in the flour and dry spices. Transfer the dough to the prepared pan.
  
  Bake until a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes. Cool on a wire rack for 15 minutes. Run a knife around the edges of the pan.
  
  Remove the cake from the pan, remove the parchment paper, and place it on a wire rack to cool. Cool and cut into 2.5 cm cubes.
Step 2
• For assembly: Arrange gingerbread cubes in an even layer in trifle glasses, top with 1/3 of the lemon curd filling and 1/3 of the blueberry sauce. Repeat 2 more times. Top with whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
  
  Lemon Curd Cream:
  
  Place the lemon curd in a large bowl. Add half of the whipped cream and fold in. If not using right away, refrigerate. Save the remaining whipped cream for garnishing the trifle.
  
  Blueberry sauce:
  
  Place the blueberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has dissolved. Transfer to a blender and blend until smooth. Strain through a sieve into a bowl to catch any solids. Add the framboise and lemon juice.

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