Jelly cake and peach trifle recipe

Jelly cake and peach trifle recipe

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Get creative in the kitchen this Christmas with this no-bake jelly cake and peach trifle

The ingredient of Jelly cake and peach trifle recipe

  1. 85g pkt Aeroplane Raspberry Flavoured Jelly
  2. 1/2 x 450g pkt Coles Bakery Unfilled Double Sponge Cake
  3. 1 1/4 cups (110g) moist coconut flakes
  4. 600ml thickened cream, whipped
  5. 600ml vanilla custard
  6. 700g Goulburn Valley Peaches in Juice, drained
  7. 1 tbs chopped pistachios

The instruction how to make Jelly cake and peach trifle recipe

  1. Prepare the jelly crystals following packet directions. Place in the fridge for 1 1/4 hours or until mixture thickens slightly but is not set.
  2. Place the sponge on a clean work surface. Use a 4cm cutter to cut discs from the sponge. Spread coconut over a plate. Dip 1 piece of cake into jelly, then roll in coconut to lightly coat. Place on a tray. Repeat with remaining cake pieces and the jelly and coconut. Reserve remaining jelly and coconut.
  3. Strain reserved jelly through a sieve into an 8-cup (2L) glass serving bowl. Place jelly-coated cake pieces and jelly in the fridge for 3 hours or until set.
  4. Reserve 1 jelly-coated cake piece. Arrange remaining jelly-coated cake pieces over jelly in the bowl. Reserve one-quarter of the whipped cream. Spoon remaining cream over the trifle. Top with custard. Arrange peaches on top. Place in the fridge for 5 hours or overnight to chill.
  5. Top trifle with reserved jelly-coated cake piece and whipped cream. Sprinkle with pistachio and reserved coconut.

Nutritions of Jelly cake and peach trifle recipe

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calories: https://schema.org
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