Trifle Cake

Serving size:

CAKE

BERRY FILLING

CUSTARD FILLING

ICING

1.
Preheat the oven to 180°C.
2.
Grease and line 3 x 20cm cake tins.
3.
Place softened butter in a bowl and sift in the dry ingredients.
4.
Add eggs, milk, water and vanilla essence and beat for 1 ½ minutes with an electric mixer on low speed.
5.
Spoon mixture into cake tins.
6.
Bake for 25-30 minutes.

7.
Add the berries to a small saucepan with water.
8.
Cook over a medium heat for 3 minutes, stirring occasionally until the berries start to collapse and release their juices. Mix the corn flour with a little water and stir in until the mixture thickens.
9.
Add Truvia to taste. Cool completely in the fridge before assembling the cake.

10.
Mix the dry ingredients in the top of a double boiler or in a heavy based saucepan.
11.
Gradually pour in the hot milk whilst whisking, to avoid lumps. Heat slowly, stirring until the mixture thickens.
12.
Once thickened, add the hot custard to the beaten eggs, stirring to combine. Then add the egg mixture to the milk mixture, mixing well to form a smooth custard. Stir and heat until boiling point.
13.
Cover with plastic wrap, ensuring the plastic wrap touches the top of the mixture to prevent skin from forming.