Jelly Cake And Peach Trifle Recipe

get creative in the kitchen this Christmas with this no-bake jelly cake and peach trifle

The ingredient of Jelly Cake And Peach Trifle Recipe

• 85g pkt aeroplane flavoured raspberry jelly
• 1 2 x 450g pkt coles bakery unfilled double sponge cake
• 1 1 4 cup 110 g moist coconut flakes
• 600ml thickened cream whipped
• 600 ml vanilla custard
• 700g goulburn valley peaches in juice drained
• 1 tbsp chopped pistachios

The Instruction of jelly cake and peach trifle recipe

• prepare the jelly crystals following packet directions place in refrigerator for 1 1 4 hours or until the mixture thickens slightly but is not defined
• place the sponge on a clean work surface use a 4cm cutter to cut out discs from the sponge spread the coconut on a plate dip 1 piece of cake in the jelly then roll in the coconut to lightly coat place on a tray repeat with the remaining pieces of cake and jelly and coconut reserve the rest of the recipe and the coconut
• strain reserved jelly through a sieve into an 8 cup 2 l glass serving dish place the jelly coated pieces of cake and jelly in the refrigerator for 3 hours or until set
• reserve 1 jelly coated cake to the room organize the rest of the recipe cake covered with more pieces of jelly in the bowl reserve a quarter of the whipped cream spoon the remaining cream on the trifle top with the pastry cream arrange peaches on top place in refrigerator for 5 hours or overnight to relax
• over trifle for the jelly coated piece of cake and whipped cream sprinkle with the pistachios and reserved coconut

Nutritions of Jelly Cake And Peach Trifle Recipe

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