Cherry Trifle

Like our products, this recipe is free from the 14 main allergens and suitable for vegan diets.

INGREDIENTS:

• cherries qb

For the Cocoa Cake:

• 125gPrepared for Cacao Cake 500g Fidu
• 170ml of water
• 30ml vegetable oil or olive oil

For the Traditional Cake:

• 125g Prepared for Traditional Cake 500g Fidu
• 170ml of water
• 30ml vegetable oil or olive oil

For Aquafaba Vegan Whipped Cream:

• 1/4 of spoon of  Gum Xanthan Fidu
• 1/2 cup of sugar
• 1 cup of chickpea water*
• 1/2 teaspoon of lemon juice

PREPARATION:

1. Preheat the oven to 170ºC.
2. Pour each mixture into a bowl and add the vegetable oil to each one. Stir until you get a sandy-looking mixture.
3. Add the water. Mix with a wire whisk or electric mixer, until obtaining a homogeneous cream with air bubbles.
4. Pour the dough into separate shapes previously greased or lined with parchment paper.
5. Bake for about 15-20 minutes (baking time may vary depending on the type and size of the pan and the type of oven used). Check that the cake is cooked with the help of a toothpick.
6. Remove from the oven and unmold after a few minutes. Let cool on a rack.
7. Cut the cakes into cubes.

Preparation of Aquafaba Vegan Whipped Cream:

1. Pour the chickpea water into a bowl and mix with an electric mixer until it looks white.
2. Add the sugar, lemon juice and G oma Xanthan Fidu and continue to mix with the mixer until you get a good consistency.

Trifle assembly:

1. In the glass or bowl, pour a first layer of Aquafaba Vegan Whipped Cream.
2. Second, add a layer of traditional cake cubes, third a layer of pitted cherries, fourth a layer of cocoa cake and finally a good layer of Aquafaba.
3. Decorate to taste with cherries and/or mint leaves.

SEE THE PRODUCTS IN THIS RECIPE:

Prepared for Cacao Fidu Cake 500g

Prepared for Traditional Fidu Cake 500g

Xanthan Fidu Gum 200g

* Note: Grain cooking water can be used directly from the purchased pre-cooked grain, however, most of it contains allergens, namely sulfites and may contain traces of other allergens such as soy or lupine, for example.

An allergen-free alternative is to prepare your grain water (aquafaba) at home from dried grain. For this, soak 500g of grain for 4 hours and discard the water. Cook the beans in 625ml of water. Once cooked, let it cool and strain the water, which should have a viscous appearance. To improve the result, leave it in the fridge before beating so that it has a gel consistency (more similar to egg white).