Dayna Hoskin really knows how to bake up a storm.
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Goulburn Valley Two Fruits Trifle Slice

Here it is! My Goulburn Valley Two Fruits Trifle Slice.
I often endeavour to bake with flavours of which to me are quintessentially Australian, and Two Fruits is most definitely one of those flavours. 

When my sister and I were young we travelled all over outback Australia with mum and dad for months on end every year. We had a White Toyota Hilux and a trailer full of food and we just drove and drove until the sun went down and we’d set up camp wherever we found ourselves that night. We would build ourselves a fire, treat ourselves to a makeshift meal of canned veg and sausages. It was the life! But like every kid, my sister and I just couldn't wait for dessert… Two Fruits and Vanilla Custard. It was our absolute favourite! 

These days, even though I’m a little bit older, this combination is still one of my favourites.

MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your cake tin, then place a layer of parchment paper in the base, large enough to also come up the sides of your tin. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#2 To get the most volume out of your eggs, use cold eggs, avoid silicone or plastic mixing bowls, and ensure the bowl your whipping them in and the beaters are clean and dry.

#3 Be patient! If your Jelly hasn't cooled enough prior to pouring into your slice tin, it won't have enough surface tension to allow the sponge to sit evenly on top, leading to is to sink into the jelly at one side, or completely. If your Jelly isn't completely set before you apply your custard then the custard (being so heavy) will sink into the jelly, and if the custard isn't cooled enough before being layered atop the Jelly it will melt the Jelly upon contact ect ect. Allow ample time for everything to set and cool correctly, and you'll get perfectly even layering.

#4 When working with gelatin, avoid allowing your mixture to boil. Some gelatines are sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set, so better to be safe than sorry. This isn't a given, so if you accidentally allow the gelatin to boil, don't immediately throw away all your hard work, just keep an eye on it.

#5 When mixing your two fruits into your whipped cream, a soft silicone spatula used in soft folding motions is the best way to minimise the amount of volume you loose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!

#6  Don't be tempted to pop your jelly layer in the freezer to speed up the setting processes, the freezer causes the Jelly crystallise, and when it thaws to fridge temperature it will be watery and chunky. Not a pleasant texture to eat, and not 'layer-able'.
#6 Read the notes section of the recipe before you start baking, there you will find explanations for terms or methods you may not understand, and answers to some of the questions you may have.


trifle, two fruits, peach, pear, slice, trifle slice, sponge, jelly, custard, cream, fruit, baked goods, baking, cake, dessert, most popular,
Slice
English, Australian
Yield: 9Pin it

Goulburn Vallery Two Fruits Trifle Slice

prep time: 1 hourcook time: 8 hour and 10 minstotal time: 9 hours and 10 mins
I often endeavour to bake with flavours of which to me are quintessentially Australian, and Two Fruits is most definitely one of those flavours.

ingredients:

Sponge
2 eggs 
1/3 cup caster sugar
1/3 cup self-raising flour
2 tbsp 2tsp cornflour
1/2tsp cream of tartar

Jelly
85g packet of Aeroplane Jelly 'Create a Jelly'
200ml strained juice from 700g Goulburn Valley Two Fruits
2tsp gelatin
1 cup boiling water

Custard
2 cups full cream milk
4tbsp cornflour
2tsp gelatin powder
1/2 cup caster sugar
4 egg yolks

Cream
300ml thickened cream
3 tbsp icing sugar
1 cup Goulburn Valley Two Fruits (fruit strained of juice)
4tbsp boiling water
2tsp gelatin powder

instructions:

Preheat your oven to 160 degrees Celsius

Prepare a 20cm by 20cm slice tin. Set aside.


Crack your eggs in a medium mixing bowl and beat on a medium speed with an electric mixer until they have doubled in size and lightened in colour.

Into a separate bowl, sift together your self-raising flour, cornflour, sugar and cream of tartar.

Then sift your dry ingredients for a second time into the bowl of egg mixture.

Fold together gently with a spatula until well combined.

Pour mixture into pre-prepared tin, ensuring the batter is in a nice even layer.

Place in your preheated oven for 10 minutes or until a skewer inserted into the centre of your cake is removed clean.

Place cake (still in its tin) in the refrigerator to cool.

Crack open your Two Fruits and strain the liquid into a large bowl.

Boil the kettle, measure out 1 cup (250ml) of boiling water and whisk in 85g of unflavoured jelly crystals and gelatine powder.

Measure out 200ml of Two Fruits Juice and pour into your jelly through a Siv to catch any large pulp pieces.

Set jelly aside to cool and thicken slightly, it still needs to be pour-able, so the stage you’re watching for is when it's thick enough to hold bubbles within the mixture ie. bubbles don't/can't rise to the surface through the thickened liquid.

Once thickened, retrieve your cake from the fridge, run a knife around the edge of your sponge, and remove the sponge from its tin.

Wipe clean your cake tin and pour your jelly into it.

Flip your sponge upside down, so the side with the baking paper is facing up, and gently rest your sponge atop the jelly.

Move to the fridge to set for 2 - 4 hours.

Once your Jelly is completely set, you can continue to the next step.
Place your 4 egg yolks into a bowl, whisk lightly with a fork and set aside.

Meanwhile add your full cream milk and cornflour into a saucepan and place over medium heat.

Whisk your milk mixture continuously, ensuring you scrape the bottom occasionally to avoid the cornflour sticking and burning.

Once the mixture has started to bubble lightly at the edges add in your vanilla essence, 1/4 cup caster sugar, gelatine powder, and egg yolks, continue to whisk gently until the mixture comes together and thickens.

Remove from the heat, cover your saucepan with glad wrap (this will prevent a skin from forming) and allow to cool at room temperature. You want to avoid the custard falling below room temperature however as the gelatin will begin to set.

Fill a lamington tray or just a dish of which your 20cm x 20cm cake tin will fit in that can hold water. Add 1cm of hot water from the tap to this dish.

Retrieve your slice from the fridge and set your tin in the hot water for 30 seconds to release the jelly. Then gently tip your slice out onto a clean surface.

Wipe clean your slice tin, and using a spatula gently lift your slice back into your tin cake side down, jelly side up.

Pour your room temperature custard atop your jelly layer, working fast so it doesn't have too much time to melt the jelly, smooth it out with a knife and return to the fridge.

Pour cream and icing sugar into a large mixing bowl and beat with electric beaters on high until mixture holds soft peaks.

Boil the kettle, and dissolve gelatin powder into 4tbsp boiling water.

Turn your beaters back to a medium speed, and slowly pour in your gelatine water, beat until cream can hold stiff peaks.

Add 1 cup of strained Two Fruits to your cream mixture and fold through gently with a spatula.

Retrieve your slice tin from the fridge one last time, spread your cream/fruit mixture over the top of your custard in an even layer.

Return to the fridge for 2 - 4 hours to set.

Remove Two Fruits Trifle Slice from the tin and cut into bite sized pieces to serve.

NOTES:

EQUIPMENT 
20cm x 20cm slice tin
2 medium mixing bowls
2 cup capacity jug 
large mixing bowl
saucepan
strainer
whisk
electric beaters
large mixing bowl
silicone spatula
kettle or saucepan (for boiling water) 
sieve

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
calories
441
fat (grams)
16.5
carbs (grams)
59.3
protein (grams)
7.1
Created using The Recipes Generator


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