Goulburn Valley Two Fruits Trifle Slice
"Here it is! My Goulburn Valley Two Fruits Trifle Slice. I often endeavour to bake with flavours of which to me are quintessentially Australian, and Two Fruits is most definitely one of those flavours."Serves 9 | Prep Time 6 hours | Cook Time 1 hour
Why I Love This Recipe
When my sister and I were young we travelled all over outback Australia with mum and dad for months on end every year. We had a White Toyota Hilux and a trailer full of food and we just drove and drove until the sun went down and we’d set up camp wherever we found ourselves that night. We would build ourselves a fire, treat ourselves to a makeshift meal of canned veg and sausages. It was the life! But like every kid, my sister and I just couldn't wait for dessert… Two Fruits and Vanilla Custard. It was our absolute favourite!
These days, even though I’m a little bit older, this combination is still one of my favourites.
Ingredients You'll Need
2 Eggs (Room Temperature)
1/3 cup caster sugar
1/3 cup self-raising lour
2 tbsp 2tsp cornflour
1/2tsp cream of tartar
85g packet of Aeroplane Jelly 'Create a Jelly'
200ml strained juice from 700g Goulburn Valley Two Fruits
1 cup boiling water
2 cups Full Cream Milk
2tsp Gelatine Powder
1/2 cup Caster Sugar
4 egg Yolks
300ml Thickened Cream
3 tbsp Icing Sugar
1 cup Goulburn Valley Two Fruits (fruit strained of juice)
4tbsp boiling water
2tsp gelatine powder
Preheat your oven to 160 degrees Celsius
Grease and line the base of a 20cm by 20cm diameter non-stick slice tin.
(by greasing before you put down your baking paper, the butter will prevent the baking paper from slipping and moving when you pour in your batter)
Crack your eggs in a medium mixing bowl and beat on a medium speed with an electric mixer until they have doubled in size and lightened in colour.
Into a separate bowl, sift together your self-raising flour, cornflour, sugar and cream of tartar.
Then sift your dry ingredients for a second time into the bowl of egg mixture.
Fold together gently with a spatula until well combined.
Pour mixture into pre-prepared tin, ensuring the batter is in a nice even layer.
Place in your preheated oven for 10 minutes or until a skewer inserted into the centre of your cake is removed clean.
Place cake (still in its tin) in the refrigerator to cool.
Crack open your Two Fruits and strain the liquid into a large bowl.
Boil the kettle, measure out 1 cup (250ml) of boiling water and whisk in 85g of unflavoured jelly crystals and gelatine powder.
Measure out 200ml of Two Fruits Juice and pour into your jelly through a Siv to catch any large pulp pieces.
Set jelly aside to cool and thicken slightly, it still needs to be pourable, so the stage you’re watching for is when it's thick enough to hold bubbles within the mixture ie. bubbles don't/can't rise to the surface through the thickened liquid.
Once thickened, retrieve your cake from the fridge, run a knife around the edge of your sponge, and remove the sponge from its tin.
Wipe clean your cake tin and pour your jelly into it.
Flip your sponge upside down, so the side with the baking paper is facing up, and gently rest your sponge atop the jelly.
Move to the fridge to set for 2 - 4 hours.
Once your Jelly is completely set, you can continue to the next step.
Place your 4 egg yolks into a bowl, whisk lightly with a fork and set aside.
Meanwhile add your full cream milk and cornflour into a saucepan and place over medium heat.
Whisk your milk mixture continuously, ensuring you scrape the bottom occasionally to avoid the cornflour sticking and burning.
Once the mixture has started to bubble lightly at the edges add in your vanilla essence, 1/4 cup caster sugar, gelatine powder, and egg yolks, continue to whisk gently until the mixture comes together and thickens.
Remove from the heat, cover your saucepan with glad wrap (this will prevent a skin from forming) and allow to cool at room temperature. You want to avoid the custard reaching room temperature however as the gelatine will begin to set.
Fill a lamington tray or a deep dish of some description with hot water from the tap (not boiled) and retrieve your slice from the fridge.
Set your tin in the hot water for 30 seconds to release the jelly, and gently tip your slice our onto a clean surface.
Wipe clean your slice tin, and using a spatula gently lift your slice back into your tin cake side down, jelly up.
Pour your warm custard atop your jelly layer, working fast so it doesn't have too much time to melt the jelly, smooth it out with a knife and return to the fridge.
Pour cream and icing sugar into a large mixing bowl and beat with electric beaters on high until mixture holds soft peaks.
Boil the kettle, and dissolve gelatine powder into 4tbsp boiling water.
Turn your beaters back to a medium speed, and slowly pour in your gelatine water, beat until cream can hold stiff peaks.
Add 1 cup of strained Two Fruits to your cream mixture and fold through gently with a spatula.
NOTE: Be extremely gentle when spreading out and levelling your cream layer, as the jelly layer may still be soft from the warm custard and applying too much pressure may cause it to come up around the edges of the custard.
Retrieve your slice tin from the fridge one last time, spread your cream/fruit mixture over the top of your custard in an even layer.
Return to the fridge for 2 - 4 hours to set.
Remove Two Fruits Trifle Slice from the tin and cut into bite sized pieces to serve.