Cranberry Custard Trifle
Cranberry Custard Trifle
You won’t need boxed cake mix for this dessert — it’s all from scratch. For added richness, make the whipped cream topping from scratch too.Courtesy of In The Raw brand
Prep Time
3
hours
Cook Time
40
minutes
Servings
16
Total time: 3 hours, 40 minutes
Ingredients
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup stevia in the raw
- 6 large eggs
- 2 teaspoon vanilla
- 1 cup sugar
- 1 cup stevia in the raw
- 1 pound fresh or thawed frozen cranberries
- finely grated zest of 1 orange
- 1/4 cup sugar
- 1/4 cup stevia in the raw bakers bag
- 2 tablespoon cornstarch
- 3 egg yolks
- 1 large egg
- 1/4 teaspoon fine sea salt
- 1 1/2 cup whole milk
- 1 teaspoon vanilla
- 1 egg white, beaten
- 1 1/2 cup fresh cranberries
- 1/2 cup sugar
- 3/4 cup chilled heavy cream
- 1 tablespoon stevia in the raw bakers bag
- 1/2 teaspoon vanilla
- zest of 1 orange, cut into thin slivers
Directions
- For cake, preheat oven to 350℉.
- Butter and flour two 8” cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter, sugar, and Stevia In The Raw® until light and fluffy, 4-5 minutes.
- Beat in eggs 1 at a time, scraping down bowl and beaters after each addition.
- Beat in vanilla.
- Stir in flour mixture until just combined.
- Divide batter evenly between cake pans.
- Smooth tops and bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean, 30-35 minutes.
- Let cool in pans on a rack for 10 minutes, then unmold onto rack to cool completely.
- For cranberry-orange sauce, in a large saucepan combine sugar, Stevia In The Raw and 2 cups water.
- Bring to a boil and boil 5 minutes.
- Add cranberries and orange zest and reduce heat to simmer gently until berries are translucent, about 5 minutes.
- Transfer to a bowl to cool completely.
- For vanilla custard, in a medium bowl whisk together sugar, Stevia In The Raw, cornstarch, egg yolks, egg, and salt.
- In a medium saucepan bring milk to a simmer.
- Whisking constantly, pour half the milk into the egg mixture.
- Pour egg mixture, whisking constantly, back into saucepan with remaining milk.
- Cook, stirring constantly, over medium-low, until mixture thickens, about 2 minutes.
- Scrape custard into a bowl and stir in vanilla.
- Place a piece of plastic wrap directly on the surface of custard, and chill until cold, at least 2 hours.
- For cranberries, in a medium bowl toss cranberries with egg white to lightly coat.
- Roll cranberries in sugar, then spread out in a single layer on a baking sheet and let dry for 2 hours at room temperature.
- When ready to assemble trifle, make whipped cream.
- In a large bowl or the bowl of a stand mixer fitted with the whisk, beat cream, Stevia In The Raw®, and vanilla on medium speed until stiff.
- Beat custard in a medium bowl until creamy.
- To assemble, cut cakes into 1” chunks.
- Scatter half the cake cubes in a 2-3 quart serving bowl (preferably glass, to see the layers).
- Spread half the cranberry sauce on top.
- Top with half the custard.
- Top with remaining cake cubes, then cranberry sauce, then custard.
- Spread whipped cream evenly on top, and decorate with frosted cranberries and orange zest.