Mega trifle with cherry and walnuts

Ingredients

Sponge Biscuit

220 grams (7.75 ounces) flour
30 grams (1 ounce) cocoa powder
5 grams (0.18 ounces) baking powder
230 grams (8.11 ounces) sugar
200 milliliters (0.85 cups) milk
70 grams (2.47 ounces) vegetable oil
10 grams (0.35 ounces) butter
2 large eggs

Cream

450 grams (15.87 ounces) heavy sour cream
250 grams (8.82 ounces) condensed milk
140 grams (4.94 ounces) cream cheese

Additionally

70 grams (2.47 ounces) walnuts
150 grams (5.29 ounces) cherries

Equipment

Mixing Bowls
Multiple sizes will come in handy for separating wet and dry ingredients. Opt for non-slip bottoms for added stability.
Electric Mixer
Speed up your mixing process with an electric mixer. A handheld or stand mixer will both do the job efficiently.
Baking Pan
A 9-inch round pan is ideal for this recipe. Ensure it's non-stick or well-greased to prevent sticking.
Wooden Skewer
This little tool is perfect for checking if your sponge is fully baked without causing any damage.
Spatula
A flexible spatula will help you mix ingredients evenly and scrape every last bit of goodness from your bowls.
Plastic Wrap
Essential for wrapping the sponge biscuit to maintain its moistness overnight.
Oven
Precise temperature control is key! Make sure your oven is preheated and stays at a consistent 320°F.

Instructions

Step 1

Melt the butter and let it cool. Ensuring the butter is cooled prevents it from cooking the eggs in the next step.

Step 2

Mix the flour, cocoa, and baking powder in a separate bowl. This helps to evenly distribute the cocoa and baking powder in the batter.

Step 3

In a large bowl, beat the eggs and gradually add the cooled butter, vegetable oil, and milk. Then, add the sugar and gradually incorporate the dry ingredients until the batter is smooth.

Step 4

Preheat your oven to 320°F (160°C).

Step 5

Pour the batter into a prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool slightly, then wrap it in plastic wrap and refrigerate overnight. Cooling and refrigerating the cake helps it to further set and improves its texture for layering.

Step 6

For the cream: Simply combine the sour cream, condensed milk, and cream cheese in a bowl. Mix until fully combined but avoid whipping.

Step 7

Prepare the additional ingredients: Defrost the cherries (reserve the juice for soaking). Pre-roast the walnuts at 338°F (170°C) for 10 minutes for enhanced flavor.

Step 8

Assembly: Cut the sponge biscuit into pieces. Start with a layer of cream on the bottom of your serving dish. Follow with a layer of sponge pieces, then cherries and walnuts, and half of the remaining cream. Repeat with another layer of sponge, nuts, cherries, and the remaining cream. Decorate the top with additional sponge pieces and a few cherries and nuts. Let the layered cake sit in the fridge for a couple of hours before serving. This rest time allows the flavors to meld together beautifully.

Servings

Serving this sensational pastry is a joy in itself! For a truly eye-catching presentation, place your finished masterpiece on a vintage cake stand – the contrast of modern indulgence with classic charm is unbeatable.

Best enjoyed with: A cup of rich, dark coffee or a fragrant tea. ☕🍵 The slight bitterness of coffee beautifully complements the sweetness of the cream and cherries, making for an unforgettable tasting experience.

Feeling fancy? Add a *dollop of whipped cream* 🍦 and a few teaspoons of leftover cherry juice on each slice right before serving. It adds an extra layer of luxury that your guests will rave about.

This dessert isn't just for after dinner; it makes a delightful brunch addition or an *afternoon pick-me-up* treat. Add some fresh berries on the side for a splash of color and a fresher contrast to the decadent sponge and cream.

Variations

Not only is this pastry delicious, but it's also *fantastically adaptable*! Here are some ways to make it gluten-free and vegan-friendly:

Gluten-Free Variation: Replace the all-purpose flour with a high-quality gluten-free flour blend. Ensure your baking powder is also gluten-free. The rest of the recipe stays the same, allowing everyone to enjoy this delight! 😋

Vegan Variation: Substitute the *eggs* with flax eggs or a commercial egg replacer. Swap out the *heavy sour cream* and *cream cheese* for coconut cream and a vegan cream cheese alternative, respectively. Use plant-based milk, like almond or soy, in place of dairy milk. 🌱

Faq

Why is my sponge biscuit dense instead of fluffy?
Over-mixing can cause the batter to become dense. Be gentle when combining your ingredients to keep the texture light and airy.
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans or almonds work wonderfully as substitutes and offer a nice twist to the flavor profile.
How can I make the cream filling hold its shape better?
Make sure all your ingredients are chilled before combining them, and don’t over-mix to avoid breaking down the structure.
Is there a way to make the cherry flavor more intense?
You can cook the cherries down into a reduction with a bit of sugar, and even add a touch of cherry liqueur for an extra punch!
How can I prevent the sponge biscuit from drying out while it bakes?
Ensure your oven isn't too hot, and wrap the finished sponge in plastic wrap while it's still slightly warm to lock in moisture.
Can I make this pastry ahead of time?
Yes, you can make it a day in advance. In fact, letting it sit in the fridge overnight often improves the flavors and texture!