Strawberry-Rhubarb Trifle with Rich Vanilla Custard

So I made another trifle for my son's birthday this year...but, who doesn't love trifle!  This trifle is like a culmination of my most recent recipe posts...I'm practical that way; but I needed to be...we celebrate a lot of birthdays between January and March!

This trifle would make a fabulous Mother's Day dessert!  As promised in it's stunning presentation, this colorful trifle delivers an abundance of flavor.  The marbled chocolate and vanilla cake, moistened with the sweet grenadine syrup, provides a beloved base for the tangy-sweet, strawberry-rhubarb fruit filling, which is mellowed by the rich vanilla custard.  Billowy clouds of fluffy whipped cream crown all the glorious layers of goodness.

                                              All Right, Already...

                                           Let's Just Dig Into It!

Ingredients

My Marbled Chocolate and Vanilla Pound Cake (published 4/21/13)*

The Soak for the Cake
1/4 c. plus 2-3 TB grenadine syrup

The Fruit Filling
22 oz. (l lb - 6 oz.) jar--yields about 2 1/3 c. Strawberry-Rhubarb Fruit Filling (I used the Private Selection brand that Kroger distributes within the Kroger family of stores.)*

My Vanilla Custard--makes approx. 4-5 c. (published 4/10/13 in my pie shots post)*

The Whipped Cream
2 c. (1 pint) whipping cream
3 TB powdered sugar

The Garnish
1 large strawberry, fanned

*Tips

• This recipe works well in a 3 qt. (12 c.) trifle bowl.
• You could substitute the marbled pound cake with a chocolate pound cake like my Chocolate Pound Cake included in my post for chocolate cupcakes 8/10/12...or a vanilla pound cake like either my Tall Buttery Pound Cake posted 5/13/12 or my Very Happy Birthday Pound Cake posted 3/27/11.  However, I prefer the marbled pound cake or the chocolate pound cake for this trifle.  Since the cake needs to be completely cool, let it sit at least overnight after baking.
  
• You could substitute the strawberry-rhubarb fruit filling with a strawberry or raspberry all-fruit spread, but I have to tell you the strawberry-rhubarb fruit filling was mighty good, if you can access it!
• Be sure to cool the custard overnight in refrigerator, so it will be completely cold and firm.

Directions

1. Cut about 2/3 of the cake into approx. 1 1/2-2" chunks.
2. In 1 layer, place the cake chunks into a rectangular glass baking dish or plastic container and drizzle with the grenadine syrup.  Cover with plastic wrap or a lid and set the cake aside to absorb all the syrup for at least 1 hour.
3. Layer about 1/2 of the pre-soaked cake chunks over the bottom of the trifle bowl.
4. Cover the cake chunks with 1 c. of the fruit filling.
5. Spread about 1/2 of the vanilla custard over the fruit filling, within about 1" of the edges of the bowl.
6. Repeat the layers using the remainder of the cake, fruit filling and custard.
7. Refrigerate overnight and keep refrigerated until ready to top with the whipped cream and serve the trifle.
8. In a chilled mixing bowl, whip the whipping cream and powdered sugar until stiff peaks form and the mixture holds its shape.  Refrigerate until ready to use.
9. Top the trifle with the whipped cream right before you serve:  You can pipe the whipped cream on the trifle with a large star pastry tip, as photoed above, or just dollop on with a spoon or spatula.  Garnish with the fanned strawberry.

Enjoy all the oohs and aahs as you present your magnificent creation!

Printable Recipe
 

Marbled Chocolate and Vanilla Pound Cake with Semi-Sweet Chocolate Glaze

A swirl of chocolate marries delightfully with vanilla, offering the best of both worlds in this timeless marbled pound cake.  After a couple of attempts in my baking history to make a pound cake with a nice marbled effect, I finally achieved success!  I simply created my own marbled pound cake from my Very Happy Birthday Pound Cake recipe, combined a couple of techniques for marbling, and I couldn't be more pleased!

We recently celebrated a hallmark birthday of my daughter's mother-in-law with this marvelous pound cake, and she says it's now her favorite cake!  This is definitely one to keep around to enjoy with your coffee!

                                               Chocolate and Vanilla...

                                              An Enduring Classic!

Approximately 12 large servings

The Cake

Ingredients

• Non-stick baking spray with flour
• 3 c. plain, all-purpose, pre-sifted flour (I use White Lily)
• 1/2 tsp. baking powder
• 1/8 tsp. ground mace spice
• 1/4 tsp. salt
• 1 1/2 c. (3 sticks) room-temperature, salted butter
• 3 c. granulated sugar
• 5 large room-temperature eggs
• 1 c. evaporated milk
• 2 tsp. pure vanilla extract
• 1/4 c. sifted cocoa

Directions

1.  Grease a 10" tube pan:  If you use a tube pan that has a removable tube insert:  Cut a circle of wax paper about one inch wider than the insert and cut out a hole for the tube.  Place the wax paper over the tube inside the pan and press the paper to the bottom and sides of the pan (the edges will be fluted).  Spray the non-stick baking spray over the wax paper and the entire inside surface of the pan, including the tube.  Press, again, the paper to the bottom and sides of the pan.  Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case the tube pan leaks a little grease.
                                                                                                                                                 

        

Wax paper in pan before greased/floured.             

                                                                                        

                     

                   
Wax paper in pan after greased/floured. 





                                                                                 


 2.   Sift together the flour, baking powder, mace and salt. Set aside.
 3.   Cream the butter and sugar well, or until light and fluffy.  Scrape the bowl.
 4.   Preheat the oven to 325º.
 5.  Add the eggs one at a time, beating well after each addition.  Scrape the bowl again.
 6.  Stir the vanilla into the evaporated milk and add the dry ingredients alternately with the milk & vanilla mixture.  Scrape the bowl and give the batter one last quick little mix.
 7.   Remove 2 c. of the batter and blend the cocoa into it.
 8.   Spoon and spread evenly 1/2 of the light batter into the prepared pan.
 9.   Cover the light batter evenly around the middle, within about 1" of the edges, with 1/3 of the chocolate batter.
10.  Spoon and carefully spread evenly the remaining light batter over the chocolate batter, taking care not to disturb the chocolate batter.
11.  Spoon and carefully spread evenly the remaining chocolate batter around the middle of the light batter, within about 1" of the edges.
12.  Using a metal frosting spatula (or flat, thin-bladed knife) swirl gently through the layers of the batter to marble, leaving definite areas of light and dark.  Don't take the spatula all the way to the bottom of the pan or swirl too vigorously, since you'll lose the marble effect.
13.  Bake for l hr. and approx. 35 minutes (check after 1 hr. and 25 minutes), or until a toothpick comes out clean and the cake springs back when gently pressed with your finger.
14.  Cover the cake with a clean dish towel and cool on a rack away from drafts overnight.
15.  Invert the cake onto a serving platter, release from the pan and carefully remove the wax paper, if used.  Drizzle with the chocolate glaze.                                                                                                                  

                                                Why Not Enjoy The...

                                              Best Of Both Worlds!

The Glaze

Ingredients

• 1/2 c. semi-sweet chocolate chips
• 2 TB salted butter
• 1 TB light corn syrup
• 1/4 tsp. pure vanilla extract

Directions

1. In a small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.
2. Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended.  Cool slightly.

                                             Lovely To Gaze Upon...

                                              Better Yet To Taste!


I know you want some now...brew some good coffee, serve with a premium vanilla ice cream and enjoy the compliments!

Printable Recipe