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Hello & I need help!

post #1 of 10
Thread Starter 
Hello! This is my 1st time in ChefTalk. I am no professional; I just love to bake. I have a question regarding a trifle. I'm thinking of combing 2 recipes (the filling from 1 recipe, a sauce from another). Would an angel food cake work o.k.? I don't want it to get too "wet". Basically, I'm making Angel Lush which is normally done by dividing an angel food cake in thirds- but I'd rather make it into a trifle. Also; I will be using all sugar free products; cake, pudding, whipped topping, and undrained crushed pineapple. I will be using pineapple juice and almond flavoring to pour on top of each layer of cake.Thanks for any help anyone can offer.
post #2 of 10
Hello Retired53 and welcome to Chef Talk.

I'm moving your thread to the Pastry and Baking General Forum, as most of it concerns your dessert questions.

Good luck with your culinary endeavors! Enjoy the board and the community.
Regards,
Mezzaluna
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***It is better to ask forgiveness than beg permission.***
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post #3 of 10
Angelfood cake is certainly appropriate, and maybe even the most popular choice here in the U.S. But you can really use any sort of cake or even a brownie or the same sort of "biscuit" type cookie you see in tiramisu.

The denser the cake, the more of of its own identity will be retained within the finished trifle.

If you're looking for a cake that will become one with the filling -- angel cake is perfect. It's usually cut into one inch cubes, to aid in layering.

If you're looking for more integrity think of a regular sponge cake, a genoise, a pound cake, a sugar free ladyfinger. (I believe there are some excellent ones available commercially. Stella d'Oro?, or even blondies or brownies. I've listed these in order of increasing density. All except the blondie/brownies are traditional trifle choices -- and brownies have been around long enough in chocolate trifles to possibly be "traditional" as well.

I think I'd choose ladyfingers. I like the way they line the bowl. I like the way they work with almond. Also they're lighter which seems to be the way you're trying to go. Or else, I'd choose pound cake. Or maybe both -- with the lady fingers on the side, and the pound cake doin' the ol' horizontal. But it's your trifle. One thing, if you do choose biscuits or blondies make sure to give a very good soaking before layering in.

Whatever you decide on, let us know and let us know how it works out for you.

Luck,
BDL
post #4 of 10

Trifle with a difference

I have over the years made many trifles, and I think nearly every one thinks that theirs is "THE" one. Some put this some put that and really there are no two alike.

I came across a trifle the other day that I found very pleasant though different. Mandarin and ginger.
Made with mandarine oranges and a dark rich ginger cake. I also liked the
Marsala wine in it in preference to any other even in traditional trifle.....

qahtan
post #5 of 10
Yes, Marsala wine is a great choice, and you also can even make your triffle with biscotti! Almost anything you want or have available! :roll:
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
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A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
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post #6 of 10
Here's a picture of one of my English Triffle. My DH produced the picture.
Wine soaked sponge cake, cherries, custard, some nuts, and shaved Callebaut on top! ;)
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
Reply
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
Reply
post #7 of 10
Sorry, I don't know to make the attachment... :o
Well, you can look at my website Fine Cakes by Norma . Click on "others", go to the second page.
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
Reply
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
Reply
post #8 of 10

trifle, and biscotti

My biscotti I like as biscotti. ;-)))

Trifle I tend to prefer with sponge cake, Genoise or sponge fingers, again home made.
I suppose it is what one is used to.

glory
post #9 of 10
Thread Starter 

Results of my sugar free trifle!

BDL - Thanks so very much for your help and suggestions. I did use the sugar free angel food cake and it worked out well. You mentioned sugar free lady fingers- I never gave them a thought. Yes, they would have lined the bowl beautifully. I was in charge of making the sugar free dessert- I am a type 1 diabetic and both my parents are type 2. Everyone tried the dessert and loved it. In my family if there are 12 people for dinner we have 13 desserts. We have lots of fun comparing and offering suggestions. I have some fabulous cooks in my family. I can't wait to try this again for my diabetic friends (of which I have many); but next time I will use lady fingers.
post #10 of 10

Glad

So glad it worked well for you.

Consider yourself lucky. In my family if there are 12 people we have 24 opinions: "But on the other hand..." We don't even agree with ourselves.

BDL
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