Desserts that Tuao people love to eat 2 ——Trifle cake with rich layers
Ingredients
- First layer of jelly layer material
- Jelly powder 2 packs
- Frozen berries Appropriate amount
- Second layer of coconut cream
- Coconut Cream One can 400g (partial)
- The third layer of coconut custard sauce
- Coconut Cream Remainder
- Egg yolk 3 pieces
- Corn flour
- Sugar 1/4 cup
- Fourth sponge cake layer
- Butter 32g
- Sugar 1/4 cup
- Vanilla extract 2 small spoons
- Eggs 3
- Cake flour 1 cup
- Milk 3/4 cup
- The fifth healthy jam layer
- Frozen berries 100g
- Chia seeds 30g
- Cranberry Juice 10g
- Maple syrup Appropriate amount, add or subtract according to preference
- The seventh layer of cream
- Whip cream 150g
- Sugar 40g
- Materials for new ways to eat leftover sponge cake
- Leftover sponge cake Use as much as you have left
- Light cream Appropriate amount
- Frozen banana 2 pieces
- Cocoa powder Appropriate amount
- Peanut butter 2 spoons
Steps
1. Keep the coconut cream in the refrigerator overnight and do not shake it
2. Take out the jelly that is not completely frozen from the refrigerator, as shown in the picture, it can still shake when tilted
3. Prepare an appropriate amount of frozen berries and thaw until slightly soft
4. Dice berries
5. Throw the diced berries into the jelly. Drop it from a high place so that it will not just float on the surface of the jelly. Then refrigerate for 4 hours or until solid without shaking
6. Take out the coconut cream that has been refrigerated overnight. ⚠️Don’t shake the jar. I put it sideways for taking pictures. Don’t follow suit.
7. When you open the jar, you will understand why you should not shake the jar because the coconut cream will separate water and oil after being refrigerated overnight, and the thick coconut cream will completely float on the top
