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Peach Trifle

Release Date: 28-09-2015
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Hello Dear Friends,

Let the first recipe of the week come to cheer up those who are fed up with the end of the holiday, the opening of schools and heavy traffic :)

This recipe is actually a practical recipe that can be prepared with leftovers from constantly working kitchens like me. I couldn't decide whether to say trifle or jar cake, finally it seems more logical to say trifle in a jar :)



In fact, it is a dessert that continues in the form of a layer of fruit & jelly, a layer of cream and cake, which is put into it in big glass bowls with the recipe. When I combined my leftover cakes, the peaches that are now soft and the pastry cream that I prepared for a recipe and threw half of it in the freezer, such a cute thing came out :)

You can use leftover cake pieces and any cream you have prepared.

You can easily prepare the cake you want, even from ready-made cake or sponge cake.

Ingredients for Peach Trifle Recipe

  • 2 ripe and firm peaches
  • cake pieces
  • pastry cream

For the Pastry Cream:

  • 350 ml milk
  • 150 ml cream
  • 110 gr granulated sugar
  • 2 drops of vanilla flavoring
  • 1 pieces of eggs
  • 4 egg yolks
  • 40 gr. Corn starch

How to Make Peach Trifle Recipe?

  • Heat the milk, cream, vanilla flavor and half of the sugar in a heavy-handled saucepan over low heat.
  • Beat 1 egg and 4 egg yolks well with the remaining sugar. When the eggs and sugar become folded where they flow, which is called the consistency of kurela, add the cornstarch to the eggs 2-3 times.
  • Add the beaten egg mixture to the slightly boiling liquid mixture while stirring continuously and quickly. Remove from heat when it thickens.
  • Pour into a large bowl to cool quickly and then put in the fridge.
  • When the cream has cooled, beat it with a mixer once more and put the cream in a squeezing bag with a cap on the end.
  • Slice the muffins and peaches. Arrange a row of cakes in a jar or deep glass bowl. Squeeze cream on it, then add sliced ​​peaches.
  • Continue this process until the jar is full.
  • Serve by garnishing with sliced ​​peaches, as I did.
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