Nici Wickes: Peach, raspberry & blueberry trifle cake

Christmas Trifle Cake 

Peach, raspberry & blueberry trifle cake 

There is nothing more satisfying to me than a chilled, cooling trifle on Christmas day. Made into a beautiful cake this one is an absolute showstopper yet because it’s made a day ahead and is truly easy to assemble it’s completely hassle-free!  

Serves 10-12 

2 store-bought trifle sponges 

75mls sherry 

600mls thick custard - make your own or store-bought is fine, just make sure it’s thick

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks AB.

Speaker 2 (00:13):
I thank you very much, texters. Clint Eastwood is ninety
four years old doing well, isn't he? Good on them?
Time for a recipe now? And Nicky Wicks is with us.
Lovely to have you. Good morning, Good morning, Francesca. Are
you under control for Christmas?

Speaker 3 (00:31):
Oh? I think is under control as you can be
at this time of year. I mean, look, if you're
with friends and family, who cares this will go wrong?
Things will go right whatever. I'm just relaxed about it.
You know what? Can you do?

Speaker 2 (00:44):
Very good approach?

Speaker 3 (00:46):
It amazes me because every year it's as though the
twenty fifth, it's not like somebody you know randomly just says, Okay,
it's going to be.

Speaker 2 (00:52):
The you know it's coming.

Speaker 3 (00:54):
But every year, yeah, exactly, you know what's coming.

Speaker 1 (00:57):
But there you go.

Speaker 2 (00:59):
You have got a Christmas trifle cake for us today, Peach,
raspberry and blueberry trifle cake. You say it's really easy.
Why in the back of my mind and I always
think trifles hard.

Speaker 3 (01:11):
I know it's crazy, isn't it. And look, I'm pulling
this one out as the last one before Christmas. And
for those of you who are feeling out of control
and perhaps had planned a complicated dessert, can it and
do this one? It is super simple. I don't love
a trifle done in a bowl because you sort of
scoop it, and I don't know, unless you've got one
of those fancy clear bowls, glass bowls, I think it

(01:32):
ends up looking like a train wreck. This is a cake,
so it sits proudly, but it's moist and delicious, and
it's exactly like a trifle. And look here I go. Listeners,
close your ears. If you're a I must make everything
from scratch. But this involves two straw bought trifle sponges.
You can make your own if you want. Line a
twenty centimeters spring form cake tin with baking paper and

(01:56):
then extends the height of the sides kind of up
with with a sort of double layer of baking paper,
so you've got sort of like a collar if you like.
Cut one of the sponges through the middle, and then
you want to make those sponges which generally come round
or square, but if it's square, you want to make
it round. Leave one thick one and then you've got
two thinness sponges by cutting one of them in half

(02:17):
through the middle and then cut them to the shape
of your tin and press one the thick sponge into
the base of the tin. Francesca. Then you want to
take a quarter, I mean a quarter a third of
the sherry and I've used seventy five meals, and you
want to sprinkle that over the custard, because every good
trifle has to have a little bit of shit in there.

(02:38):
If you're not into that, you can always use orange juice.
You want to top this then with a layer of
beautiful peach slices, and just a layer of those around
the edges, and then in the middle. Really ripe fresh
peaches are great. You're going to use two cups of them,
or you can use some really simptined peaches as fine.
Scatter over a third of a punnet of raspberries, and

(03:00):
I squished them a little bit because they're going to
look really great. Bleed into the sort of custard filling,
and then you to put over some of a about
two hundred meals of thick custard. This is not an ad,
but I do use the meadow fresh because they have
an extra thick one and that's the one you want
to use. Here, put another layer of sponge on top.

(03:21):
Do the same thing with the sherry, the fruit, the custard,
right until you've got that last layer of sponge, and
then top the first the last layer with a bit
of sherry. Of course, press it down semi firmly all over.
I even put sometimes a dinner plate on top of it.
And then into the fridge it goes. And it can
really stay there for a couple of days if you like.

(03:42):
And it's quite good if it does, because all the
beautiful juices from the peaches, the raspberries, the blue and
everything that just kind of soaks in. And then just
before serving, whip up a bit of cream three hundred
meals of cream. We'll get you there easy, and spoon
that over and then cut some I've used a punet
of blueberries here. Scatter over some blueberries. I to leave

(04:03):
some hole in some cut and you'll have some remaining
raspberries at the stage two. Scatter over some slithered almonds,
because every good trifle has a decent crunch to it,
and then dust it all with icing sugar. And that's
the grain is those blueberries. They pick up the icing
sugar so they sort of look like snow. And then
you're ready to serve and that's just on a plate,

(04:24):
sharp knife, cut it into big wedges. Oh it's absolutely delicious.

Speaker 2 (04:29):
And I love the way you can do this a
day or two before the chaos, you know, so it
can be done and ready to go, and you can go.
By the time we get to dessert, I'm sorted. I
don't need to get up and do too much else.

Speaker 3 (04:39):
Yeah, and that is the key for anyone feeling out
of control, do as much as again. That actually, in effect,
is why a ham is so great as well, because
it doesn't have to be served hot. Salmon is great
for that. And any sort of dessert that can be
done like this a day or two a head. I'm
loving it. So there you go. Merry Merry Christmas. Everyone,
have a beautiful.

Speaker 2 (04:58):
Tie and a merry merry Christmas to you. Thank you
so much for your contribution to Saturday mornings throughout the year.
Are always inspiring the QUI.

Speaker 3 (05:07):
Thank you so much. It's an episode highlight for me.
I love sharing these recipes with our beautiful listeners.

Speaker 2 (05:13):
Thank you very much too for your feedback this morning.
Somebody says Oh my gosh, totally understand read that movie.
We watched it last night. I think this person's talking
about carry on. They said, we watched it last night
and it was pretty far fetched Christmas even no people
in sight, no matter scene worse. Happy Christmas, Francisca, and
to you too. And that's the thing. I mean, it's
absolutely fine for movies to be far fetched at this

(05:35):
time of the year. We are all about the escapism,
aren't we, because there's a lot going on in our
lives and that's what we want to sit down and
have a little bit of escapism. I think I was
just in one of those moods, you know, sometimes you
do sit down and maybe you're just not in the
mood to go, don't I have an hour and a
half for this, And so that was how I was
feeling about that. Thank you too for your comments on

(05:57):
Liam Lawson. Hi Franchisky, your comments on Liam Lawson making
the Red Bull F one team absolutely spot on. Let's
celebrate this to the max. Let's support them next year
with positive energy and enthusiasm. That was from Phil Brat
text to say, Francisca, A lot of people don't realize
that Liam was driving a substandard car for Red Bull.
Even Yuki's car was of highest spec, so he did

(06:17):
well competing in this car. He will now be driving
the top tier cars. It'll be exciting to watch his progress.
And another text to say, sadly there are a lot
of key he's knocking Lawson as well, the tall poppy knockers.
I'm just so over the tall poppy syndrome. Honestly, let's
just be done with it. And another text here, I'm
a fifty nine year old male out in my shed

(06:40):
listening to Newstalks EB. Mister Milne's childhood story has filled
my ears, my eyes, Sorry, filled my eyes with tears.
How beautiful. Thank you for your feedback.

Speaker 1 (06:50):
You can for more from Saturday Morning with Jack Tame.
Listen live to News Talks' b from nine am Saturday,
or follow the podcast on iHeartRadio