Cherry trifle
This recipe is from the cookboog Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining & Every Day (by Lauren Ulm, the author of VeganYumYum.com). I made some changes in the recipe - I used a packaged pudding powder, decreased the amount of sugar and made some other small changes.
Ingredients
Sponge cake
1 1/3 cups soymilk mixed with 1 tsp apple cider vinegar or white wine vinegar
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tbsp corstarch
1/2 tsp salt
1/4 cup vegetable oil
1/2 tsp vanilla extract
1/2 tsp almond extract
Pudding
2 packages of vanilla or almond pudding powder
about 1 l of soymilk
Cherry filling
2,5 bags frozen pitted cherries
1 cup sugar
1/4 cup lemon juice
zest of 2 lemons
3 tbsp cornstarch plus 3 tbsp water, mixed
30 g grated dark chocolate
Directions
First, prepare the sponge cake. Preheat the oven to 190 degrees celcius. Grease a 30 x 20 cm baking pan with oil. Mix the soymilk with the vinegar and set aside for some minutes. In a large bowl, mix the flour, sugar, baking powder, soda, cornstarch and salt. In another bowl, mix the oil and vanilla and almond extracts to the soy milk mixture and mix, then add the liquid mixture to the dry ingredients and mix until there are no lumps. Pour the batter on the baking pan and bake for 18-22 minutes or until golden brown. Let cool.
Prepare the cherry filling. Add the cherrie, sugar, lemon juice, lemon zest and cornstarch mixture to a pot over medium heat and stir well until the cherries are defrosted and the filling has thickened. Remove from the heat and let cool.
Prepare the pudding according to the instructions on the package. Normally, 500 ml of soymilk is used per one package of pudding powder. See that the pudding is even in consistency and has no lumps. Let cool.
Take a larger glass dish and several smaller glasses in different sizes. Place the trifle dishes on top of the cake and press them down into the cake, twisting as you do so to cut all the way through. Remove the round pieces of cake. Using a sharp knife, slice each round in half horizontally. To assemble the trifles, place some cherry filling into each trifle dish, then add one half of the cake round, pushing down to the bottom. Add some pudding on top of that, then cherry filling and the other cake round. On top of that, add one more layer of pudding and cherry filling. Keep filling the dishes until you run out of ingredients. Sprinkle some grated dark chocolate on the trifles that have the pudding as a top layer.
Keep the desserts in the fridge at least 2 hours before serving, or overnight. This amount is for about 10 people.
