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- 450g cooked red velvet cake mix
- 85 g raspberry jelly
- 2 cups thick cream
- 300 ml of whipped cream
- 440 g canned peaches, drained, sliced reserve liquid
- 1 cup fresh raspberries * for garnish
- 1 tablespoon grated milk chocolate optional * for garnish
- 2 tablespoons chopped pistachios optional * for garnish
- 1 tablespoon of sherry optional
Make cake-to-package instructions preferably using a square tin. Let cool completely.
Allow the gelatin to settle until almost completely. If it becomes too firm, remove it from the refrigerator for about ½ hour before assembling the trifle.
Mounting: Cut the cake into 2 cm wide slices.
Line a 6-cup glass container with the cake slices. If the cake is dry, sprinkle some peach or sherry juice.
Roughly chop / break the jelly and spread it across the surface of the cake and along the sides of the bowl.
Arrange the peach slices on top of the jelly, then mix with pastry cream.
Top with the whipped cream.
Garnish with fresh berries, chopped pistachios, and grated chocolate.
Refrigerate until required.
- 1 20 cm square loose base cake pan
The cake, custard, and gelatin can be made one day in advance, and then can be assembled a bit on the day that it is needed.
I like the white velvet red velvet cake and the raspberry jelly with reduced sugar on the plane.
I created this when I had leftover cake and had no idea what to do with it.
Use any raspberry and chocolate to decorate.
If you like the sound of this recipe, you may also like this Christmas Trifle.