Zutaten für Tropical Lime Velvet Trifle
- Self Rising Flour
- Granulated Sugar
- 1 cup (2 sticks) softened butter
- 1 cup (2 sticks) softened butter
- 2 large eggs
- 1/4 cup lime juice
- Lime Zest
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Lemon
- Mangoes
- Papaya
- Plantains
- Raisins
- toasted coconut flakes (for garnish)
- Powdered Ginger
- Sour Cream
- Cinnamon
- 1/4 cup rum (optional)
- 1/4 cup powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tropical Lime Velvet Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Tropical Lime Velvet Trifle
- **Cake:** Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Whisk together 1/2 cup milk and 1 tablespoon lemon juice. Set aside for 5 minutes to curdle.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 3/4 cups granulated sugar, and 2 large eggs, one at a time, beating well after each addition.
- Beat in 1/4 cup lime juice, 2 tablespoons lime zest, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the curdled milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- **Salsa:** While the cake bakes, combine 1 cup diced mango, 1/2 cup diced pineapple, 1/4 cup diced red bell pepper, 2 tablespoons lime juice, 1 tablespoon sugar, and a pinch of salt in a bowl. Cover and refrigerate.
- **Velvet Cream:** In a chilled bowl, beat 1 cup heavy cream, 1/4 cup rum (optional), and 1/4 cup powdered sugar until stiff peaks form.
- **Assembly:** Once the cake is completely cool, cut it into 1-inch cubes.
- Layer 1/3 of the cake cubes in the bottom of a trifle bowl or individual serving glasses.
- Top with 1/3 of the salsa and 1/3 of the velvet cream. Repeat layers, ending with the velvet cream.
- Cover and chill in the refrigerator for at least 2 hours before serving.
- Garnish with sliced mangoes, lime wedges, and toasted coconut flakes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
158g
Fat
57g
Carbs
23g
