Christmas-Trifle
easy
25 mins
25 mins
Ingredients
- 250 g Sand cake "lemon"
- 2 TABLESPOONS dry sherry
- 60 g mini Borke (fine pored chocolate curls)
- 1 Pudding powder "Vanilla Flavor"
- 3 TABLESPOONS Sugar
- 1/2 l Milk
- 1/2 TEASPOON Cinnamon
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Aniseed
- 200 g Whipped cream
- 1 package Vanillin sugar
- 7-10 Tbsp Cocoa powder
Directions
- 1
Cut the box cake into 8 slices. Cut out circles with the matching dessert glass. Place a circle in each glass. Sprinkle with 1 tablespoon of sherry. Sprinkle with 30 g bark chocolate.
- 2
Stir pudding powder, sugar and 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove from the heat. Season with cinnamon, lemon peel and aniseed. Stir in the mixed powder. Let the pudding boil for 1 minute while stirring. Spread half of it on the soaked cake taler. Cover each with a second cake taler, sprinkle again with 1 tablespoon sherry and sprinkle with 30 g bark chocolate. Spread the second half of the spiced pudding on top and chill for about 30 minutes. Whip the cream until stiff, allow the vanillin sugar to trickle in.
- 3
Spread half of it on the soaked cake taler. Cover each with a second cake taler, sprinkle again with 1 tablespoon sherry and sprinkle with 30 g bark chocolate. Spread the second half of the spiced pudding on top and chill for about 30 minutes. Whip the cream until stiff, allow the vanillin sugar to trickle in. Distribute the cream in portions on the glasses. Serve dusted with cocoa
- 4
Waiting time approx. 30 minutes
Nutrition Facts
620 kcal
60 g
36 g
9 g
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