Tuesday, December 4, 2012

Hazelnut Holiday Trifle

This recipe came about as a result of an 'oops' in my kitchen.  The plan was to make the hazelnut roll (also found on page 154 of the MGCC cookbook) for a holiday gathering.  After removing the cake from the pan, I rolled it up to cool.  I realized too late that it should have been rolled starting at the short end...and I rolled it the long way.  I un-rolled...and re-rolled...and cracked the cake in the process.  At that point I decided it would become a hazelnut trifle...and so the hazelnut holiday trifle was born!  Like the log roll...it is gluten free for those who are on a GF diet. Equally good, is a trifle made up the same way but using banana cake instead of the hazelnut cake. 


Ingredients:
  • 1 hazelnut sheet cake, cubed (recipe below)...or your favorite banana cake
  • 1 package vanilla instant pudding, 6 serving size
  • 3 cups milk
  • 1 1/2 cups Nutella hazelnut spread (soften slightly in microwave oven)
  • 2 cups whipping cream, whipped and sweetened
Method:
  1. Place 1/3 of cake cubes in the bottom of clear glass trifle bowl.
  2. Spread with a layer of Nutella, 1/3 of the pudding and 1/3 of the whipped cream.
  3. Repeat layers, spreading whipped cream over the entire top of bowl.
  4. Garnish with coarsely chopped hazelnuts and raspberries, if desired.

Hazelnut Sheet Cake:
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cups finely ground hazelnuts
  • 1 teaspoon baking powder
  • 1/4 teasoon salt

  1. Line 10 x 15 inch bar pan with parchment paper and spray with Pam.
  2. In mixer, combine sugar and egg yolks; beat on high speed for 5 minutes.
  3. Add extracts and beat well.
  4. Combine ground hazelnuts, baking powder and salt. 
  5. Add to sugar mixture and beat 2 minutes longer.
  6. Beat egg whites until stiff.
  7. Fold into cake batter by hand.
  8. Spread batter in prepared pan.
  9. Bake at 350°F for about 20 minutes. 
  10. Run knife around outer edge once slightly cooled; flip from pan to cool completely.
  11. Cut into cubes when ready to assemble trifle.

7 comments:

  1. Now that's what I call a good comeback or a good save. It looks fabulous Judy!

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  2. Sounds wonderful. Sometimes the mistakes can be turned into something better!

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  3. That is the sign of a great cook and creativity! Your trifle looks awesome. I cheat and use raspberry rolls for my Trifle although I do make the custard from scratch. Must try making that sheet cake one of these days.

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  4. suggest you add a Pinterest link so that we can share these awesome recipes even further.

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