Episode 02: Trifle With Vanilla Pound Cake Nilla Wafers & Fresh Berries

Ingredients

Pound Cake

Makes two loaves… you’ll have leftover pound cake! Wrap and freeze to preserve.

• Glass trifle bowl
• Use 9×5 rectangular pans
• 1.5 Cups of sifted cake flour
• 1.5 cups of sifted all-purpose flour
• 1 tsp. of baking powder
• 1 tsp. of salt
• Pinch of cardamom
• 1 tbsp. of vanilla paste
• 1/2 tsp. of lemon extract
• 3 cups of sugar
• 3 sticks of unsalted butter, room temperature
• 5 eggs, room temperature
• 1 cup of sour cream, room temp
• 1 box of Nilla wafers

Trifle filling

• 16 oz. of mascarpone cheese, cold
• 2.5 cups of heavy whipping cream
• 1/2 cup of marshmallow fluff
• 1 + 1/4 cups of powdered sugar
• 1.5 tsp. of vanilla extract or paste
• 1/2 tsp. of almond extract (optional)
• 2 cups of fresh cut, washed strawberries (not sliced too thin)
• 2 cups of fresh, washed blueberries
• 2 cups of fresh, washed raspberries

Recipe Directions

Cake

1. Grease pan with butter, then a tablespoon of flour so that any excess flour is shaken off.
2. Preheat oven to 325℉ – middle rack.

Bowl 1

In a medium bowl, whisk together the flours, baking powder, salt and cardamom. Set aside.

Bowl 2

1. In a stand mixer (or hand held), cream your butter until light and fluffy.
2. Slowly add your sugar in a steady stream.
3. Mix for a minute then scrape the bowl.
4. Add your eggs, one at a time, incorporating each one.
5. Scrape again. Mix until blended.
6. Add your vanilla  paste, lemon extract and sour cream and blend just until incorporated.
7. Now add your flour from bowl 1 in two batches – each just until mixed in.
8. Scrape the bowl and then give one last mix in for 5 seconds.

Cake Batter

1. Pour the batter into prepared pans.
2. Smooth the top with an offset spatula, then place in the oven.
3. Give a tap on the counter.
4. Bake for about 50-60 minutes (depending on oven) or until light golden brown and a small knife comes out clean or has a few VERY slight dryish crumbs. Don’t over bake.
5. Let cool on a wire rack completely, then invert onto a flat surface (like a cutting board).
6. Slice in even slices and then cube into 1 inch cubes. You’ll need around 4-5 cups of cake cubes. Set aside while you prepare the filling.

Cream

Use a stand mixer or handheld.

1. Place the mixing bowl in the freezer for 10 minutes to get cold.
2. Beat the mascarpone on a medium speed and slowly add 1 cup of your heavy cream and incorporate.
3. Add remaining cream and marshmallow fluff, increase the speed to medium high, and beat until soft peaks form.
4. Add your vanilla & almond extract, your powdered sugar and beat on high speed until stiff peaks form.
5. Set aside.

Trifle assembly

1. Get out your trifle dish.
2. In 3 layers… divide the cake cubes and cookies in thirds, and also your berries
3. Scatter some cake cubes and Nilla wafers on the bottom.
4. Scatter some mixed berries on that.
5. Spoon 1/3 of the cream mixture all around and spread it with light pressure.
6. Repeat layers 2 more times.
7. Sprinkle the top with a few extra berries in the middle and then some crumbs of leftover pound cake.
8. Place the trifle in the fridge for about 2 hours. Best served that day.