Ingredients
Celebration Cake (recipe follows)
Tofu Whipped Cream (recipe follows)
Rum custard (recipe follows)
Raspberry fruit conserve
1-2 pints. Fresh Raspberries
1 package Frozen Raspberries
Fresh Mint (for garnish)
Sherry Wine (optional)
Preparation
Celebration Cake
3 1/2 cups whole wheat pastry flour 1 1/2 cup maple syrup 1 1/3 cups water 2/3 cup canola oil 2 T. apple cider vinegar 2 T. vanilla 2 tsp. baking soda 2 tsp. baking powder 1 tsp. sea salt Sift together dry ingredients in a bowl. In another bowl whisk together wet ingredients until emulsified. Add the dry mixture slowly to the wet mixture, incorporating until smooth & light. Oil and flour three 11x16 glass cake dishes and pour batter into them evenly. Bake at 375° for about 20 minutes.
Sato’s Tofu Whipped Cream
1 lb. Firm or soft Tofu 1/2 cup Maple Syrup 1 T. Vanilla Pinch of Sea salt Put all ingredients in blender and mix till smooth. Will take at least two-three minutes and alternate very fast and slow.
Rum Custard
1 quart vanilla soymilk 1/2 cup maple syrup 1/4 cup arrowroot 1/4 cup agar 2 T. Rum Put all but 1/4 cup of soy milk in pot with agar and slowly heat to dissolve agar. Should take about 5 minutes. Dissolve arrowroot in 1/4 cup soy milk. Slowly stir into pot till thickened. Stir in maple syrup. Put into freezer or refrigerator to cool and set.
Assembling your Trifle
1st cake layer :
Break up 1 cake layer into small pieces and lay in bottom of bowl. Spread with raspberry jam. Put in layer of whipped cream Sprinkle with 3/4 pt. fresh raspberries 2nd cake layer
Place another layer of cake in whole on top Sprinkle with 1/4 cup sherry (if desired) Spread out the package of defrosted frozen raspberries Spread a layer of whipped cream 3rd cake layer
Place the last layer of cake in whole on top Sprinkle with 1/4 cup of sherry Press down as much as you can and let sit for 5 to 10 minutes Spread out Rum Custard Spread last layer of whipped cream Garnish with rest of raspberries and some mint if you like.
