How did this Battenburg Cake over at Zeb Bakes become this Vanilla Plum Trifle?
Well as is happens, I had really strong intentions of giving the Batternburg a crack. I saw it, I had never heard of it, it, it looked tricky and I wanted to play. I thought the combination of vanilla and plum for the cakes would be nice. I also thought the vivid colour of my frozen summer plums would transcend in to the cake just a little more than it did. I also thought I had caster sugar.
Result?… A cake that had raw sugar sticking out in it, and a rather murky plum cake colour that did not contrast at all with the vanilla side. What to do?
Ditch it and eat the cake?… Or, as my mind went tickity tock. I thought Plum puree red and delicious…. vanilla mixed with a little mascarpone and dunk it all in cake…. Done. The deal was sealed and Mr Battenburg will have to wait until another day. This was given a 10/10 from Mr Chocolate, and he NEVVVERRR gives 10/10. It didn’t even have chocolate in it.
Vanilla Plum Trifle
chopped up pieces of plain vanilla cake
1 1/2 cup plum puree
1 tps vanilla
1/2 cup icing sugar
In bowl place chopped up pieces of cake, and then drizzle some of the plum puree over the cake. Whisk together the mascarpone, icing sugar and vanilla. In between the cake and plum puree, dab spoonfuls of the mascarpone mixture. Keep laying the three componants until all used up and then place strawberries on top to fill in any gaps. Let sit in the fridge for a few hours to infuse the flavours.
200gms softened butter
200 gms sugar
Cream these two together. Add
3 beaten eggs
1 teaspoon vanilla
When mixed well, add
200 gms s/r flour
cook in lined baking tray at 180 C until golden.
Then cut into small squares.