Leftover Cake Trifle

Trifles, these beautiful desserts, served in transparent glasses, with alternating layers of different ingredients & flavors, are the most sophisticated way to utilize a leftover Cake or the rest of an Easter Brioche, which simply ran out, was not consumed and we don't want to throw away. Besides trifles we can utilize, making small chocolate truffles and a coating-camouflage to show us renewed as a new dessert at all insignificant.
A slightly wet cake or Easter Tsoureki or Cookies are ideal to absorb moisture and flavors from other ingredients which it is paired. With a pastry cream, whipped cream and our favorite sweets create a delicious dessert!
Yours!

work: 30′

time: 1h:30′

easy:

Ingredients (4 servings) a chocolate base cake ~400g (14.1 oz) 1 sachet vanilla pudding mix 50g (1.8 oz) sugar 600g (1.3 lbs) milk 1 tsp gelatine 120g (4.2 oz) sour cream 1 tbsp sugar candied cherries almond flakes	In a saucepan pour ¾ of the milk with the sugar to warm up on low heat. Mix.	In the remaining cold milk add the vanilla pudding mix and gelatine. Stir to dissolve.
Pour the milk mixture with the gelatin into the pot with lukewarm milk. Stir constantly until it begins to thicken. With the first boiling take the saucepan from the heat.	Pour the cream in a bowl and cover with plastic wrap in contact with the cream. Leave aside to cool completely.	Beat the sour cream to a stiff whipped cream with a spoonful of sugar. Add it to the cold pastry cream.
Mix well the two creams, with a hand mixer until combined and become a smooth cream.	Crush with our hand pieces of chocolate cake and put in 4 large glasses or 6 small. With a teaspoon press the crumbs and sprinkle with a tablespoon of syrup of cherry.	On top add 2 heaped tablespoons of the mixture of cream that you have prepared. Reiterate once again the layers, cover with cling film and refrigerate.

Serving suggestion

The trifles served cold and with the addition of spoon sweet of your choice a little before serving.
The trifles are decorate with sour cherry preserve and dusted with white almonds filet.

Serving suggestion

If you have leftover cream, put it in a glass, decorate with sour cherry preserve and almond filet to get a wonderful dessert.

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Author Zambia G. Sifaki