Blueberry Cake made into Blueberry and Fruit Trifle that is gluten free
One of my August 2017 recipes for Beyond Celiac (originally National Foundation for Celiac Awareness). Note the intro is the same as for gluten free lemon blueberry cake.
As some of you know, I spoke and demoed at the Boston Celiac Symposium April this year. I also supervised the kitchens at Four Points Hotel for the Symposium to help ensure gluten free safety. I watched the blueberry muffins being made - literally hundreds of mini muffins. Then tweaked my gf blueberry muffin recipe to use sour cream and whole milk as they did. Then I decided a single bundt cake was easier than muffins. But a single bundt cake is a lot when there's only 2 of us at home, so I used half the blueberry bundt cake to make a blueberry fruit trifle for 4th July party. And my gf dessert was the dessert that vanished. Even with gfd, regular wheat eaters ask which is Oonagh's dessert and reassure new wheat eaters that my gluten free is delicious.
I had a lot of fruit in the fridge with holiday week coming up. The more fruit the better, but just strawberries and blueberries are wonderful.
1/2 of blueberry bundt cake cut into about 1-1+1/2 inch cubes.
1 pint sweet strawberries, rinsed, dehulled, and sliced.
1/4 c sugar
1/4 c water
1-2 tbsp fruit liqueur - optional
1 cup blueberries
1 ripe sweet mango, skin removed and cut into small dice - I had one ready to eat, optional
1 c sweet, seedless grapes - had some of those left.
custard:
1 x 4 portion box of jello instant vanilla pudding
1 c milk, I used fat free.
1+1/2 c heavy cream whipped with 3 tbsp sugar and 1-2 tbsps of same liqueur or teaspoon of gf vanilla extract to make 3 cups
toasted almonds
chocolate curls
Note: for 4th July, I had made some of my homemade lemon curd as presents. Then I added 1 cup of lemon curd to 2 cups of whipped cream and used that instead of vanilla pudding.
1. In advance, dissolve 1/4 c sugar in 1/4 cup water and add fruit liqueur - amaretto, orange liqueur, even brandy or rum. Add sliced strawberries, and refrigerate overnight. This helps sweeten strawberries that are not sweet enough and gives you some flavored sugar syrup to drizzle on cake.
2. Put half the cake cubes in bottom of 8 cup bowl. Put strawberries, syrup, blueberries, mango, grapes on top.
3. Top with second half of cake cubes.
4. Beat instant vanilla pudding with 1 cup milk, then fold in 1 c whipped cream. Spread on top of cake cubes.
5. Spread another cup of whipped cream on top of pudding. Pipe remaining whipped cream on top of flat whipped cream.
6.Sprinkle with toasted almonds and chocolate curls.
Chocolate curls - Rosy Levy Berenbaum calls them 'snowflakes'. Take a regular bar of gf milk or semi sweet chocolate. I used both. Break off a piece about 3 inches long and put it in a folded piece of paper towel so you can hold chocolate without heat of your hand melting it too much. Use a potato peeler with open hole to peel strips that will curl up. Either peel directly above dessert or onto a plate. You can see from the photo these are tiny curls of chocolate that will melt rapidly if you try to handle them. Don't use chocolate bar that is cold from fridge, chocolate won't curl.
