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    You are in: Home / Recipes / Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth Recipe
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    Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Feast Your Eyes!'s Note:

    Sponge cake is drizzled in rum, sprinkled with almonds and dates, layered in vanilla pudding and whipped cream, and garnished with chocolate curls. It's a dessert that is so moist and sumptuous, you are sure to experience "A Bit of Heaven and a Hint of Rum." Experiment with this recipe by adding your own favorite ingredients, like lemon curd, orange zest, or white chocolate crumbles.

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    Ingredients:

    Servings:

    Units: US | Metric

    • vanilla pudding (Easy recipe below)
    • 1 sponge cake, cut into 1-inch cubes (store-bought)
    • 1 cup rum, plus 2 tablespoons
    • 1 cup almonds, blanced and slivered
    • 1 cup pitted dates, firmly packed, finely chopped
    • whipped topping (Recipe below)
    • 1 (4 ounce) bar dark chocolate

    Easy Vanilla Pudding

    Whipped Cream Topping

    Directions:

    1. 1
      Begin by making the vanilla pudding:
    2. 2
      Heat 2 2/3 cups of the milk.
    3. 3
      Mix the cornstarch, sugar and salt in a seperate bowl; stir in the remaining milk.
    4. 4
      Add the cornstarch mixture to the heated milk and cook over low heat, continuously stirring, until smooth and thick, and the cornstarch is completely cooked (about 10 minutes).
    5. 5
      Set aside to cool down to room temperature.
    6. 6
      Meanwhile, layer 1/3 of the sponge cake cubes in the bottom of a footed trifle dish or deep glass bowl.
    7. 7
      Drizzle the cake with 1/3 rum and sprinkle with 1/3 almonds and 1/3 dates; top with 1/3 vanilla pudding. Repeat the layers until the bowl is ALMOST full.
    8. 8
      Chill for at least four (4) hours - Longer is better.
    9. 9
      Meanwhile prepare the whipped cream topping:
    10. 10
      In a large bowl, whip the cream until stiff peaks are just about to form.
    11. 11
      Beat in the vanilla, 2 tablespoons rum, and sugar until peaks form. COOK'S TIP: Do not over-beat or the cream will become lumpy and butter-like.
    12. 12
      Just before serving the trifle, pipe the whipped cream over the top and run a vegetable peeler over the edge of the dark chocolate bar, letting the curls sprinkle over the cream topping.

    Ratings & Reviews:

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    Nutritional Facts for Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth

    Serving Size: 1 (322 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1070.1
     
    Calories from Fat 589
    55%
    Total Fat 65.5 g
    100%
    Saturated Fat 35.2 g
    176%
    Cholesterol 233.9 mg
    77%
    Sodium 365.1 mg
    15%
    Total Carbohydrate 97.9 g
    32%
    Dietary Fiber 6.4 g
    25%
    Sugars 63.4 g
    253%
    Protein 14.7 g
    29%

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