Zutaten für Red White And Blueberry Trifle
- Heavy Whipping Cream
- 4 ounces white chocolate
- Blueberry Jam
- Lime
- 1/2 teaspoon salt
- Vegetable Oil
- Granulated Sugar
- 2 large eggs
- 1 cup buttermilk
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Kosher Salt
- Candy Sprinkles
- Fresh Strawberries
- 1/2 cup granulated sugar
- Lemon Zest
- Lemon
- Candies
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Zubereitung von Red White And Blueberry Trifle
- **Blueberry & White Chocolate Whipped Cream:**
- Gently melt 6 ounces of white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Heat 2 cups heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour half of the hot cream over the melted chocolate, whisking constantly until glossy and smooth.
- Add the remaining cream and whisk until fully combined. For a smoother texture, use a hand blender.
- Refrigerate for at least 6 hours or overnight.
- In a chilled bowl, beat the chilled cream with an electric mixer until soft peaks form.
- Add 2 tablespoons lime juice, 1 tablespoon lime zest, a pinch of salt, and 1/2 cup blueberry preserves. Beat until medium peaks form. Do not overwhip.
- Refrigerate until ready to assemble.
- **Confetti Cake:**
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, whisk together 1 cup vegetable oil, 1 3/4 cups granulated sugar, and 2 large eggs until smooth.
- Add 1 cup buttermilk and 1 teaspoon vanilla extract; whisk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1/2 cup rainbow sprinkles.
- Pour batter into the prepared pan and bake for 18-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before cutting into 2-inch cubes.
- **Macerated Strawberries:**
- Hull and slice 2 pounds of strawberries into 1/4-inch thick coins.
- Place strawberries in a bowl and toss with 1/2 cup granulated sugar, 1 tablespoon lemon zest, and 2 tablespoons lemon juice.
- Let sit for at least 15 minutes to allow juices to release.
- **Assembly:**
- Layer cake cubes, whipped cream, and macerated strawberries in your trifle bowl or individual serving glasses, repeating layers until all ingredients are used.
- Refrigerate for at least 30 minutes before serving.
- **White Chocolate Firework Stars (Optional):**
- Melt 4 ounces white chocolate as directed above.
- Spread onto parchment paper and sprinkle with popping candy.
- Once set, use a star-shaped cookie cutter to cut out shapes (or break into shards).
- Refrigerate until ready to use.
- Garnish trifle with white chocolate stars or other festive toppings.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
325g
Fat
134g
Carbs
38g
