That recipe is very light and to be honest, simple. Basically it is made of not very moisture chocolate sponge, homemade vanilla pudding with whipped cram and red colored berries. Chocolate sponge should be dry this time – we want moisture it with lots of compote and liqueur to get that light and creamy texture at the end. As contain lots of alcohol it is prefect for parties and picnics.
The basis idea for it I found some years ago in a traditional so-called Bled’s Piled Cake. Instead of red colored berries, raisins and chopped walnuts are used. And it is moistened with brown rum instead of fruity liqueur. I almost forgot on such sweet treat but little while ago Sanne reminded me on that with her English-Book-Strawberry-Trifle 😀 It is not the same thing, but I unfortunately hadn’t everything needed for the Trifle…
1 1/2 cup all-purpose flour
1 cup brown sugar
1 tbsp cocoa powder
1 tsp baking powder
1 cup nut milk of your choice
Mix all dry ingredients together, then mix milk to a nice thick consistence. Bake it in a 8 inch pan for about 30-45 minutes at 170 C/340 F. Let it chill then split in half.
2 cups fruit compote, liquid part
1 cup of cherry or pear liqueur
1 caned coconut
1 cup whipping cream of your choice
1-2 tbsp of ground sugar
1-2 cups fresh fruits, like red currant, cherry, strawberry
100 g chocolate, melted
Mix compote and liqueur.
Whip both, caned coconut and whipping cream separately, then mix them together with ground sugar.
For this cake, no cake stand is needed, large glass bowl instead. So place half of the sponge into the bowl and spread half of compote-liqueur over it. If you feel it is too much use less. Top it with half of the fruits and half of the cream. Repeat with second half of the sponge and the rest of fruit and cream. Spread melted chocolate over the top and live it in the fridge for one hour at least to chill.
Have a nice day!