Trifle Cake with Pastry Cream

Method

1. 1

   Make the jelly. Soak the gelatine leaves in ice-cold water to soften. Heat the juice and sugar in a saucepan over medium-low heat and stir until sugar dissolves. Remove from heat. Squeeze water out of gelatine and add to the saucepan. Stir until it dissolves and add the wine. Pour into a 8x12-inch (20x30cm) tin and chill overnight. I used a star-shaped ice cube tray to create the jelly stars.

2. 2

   Make the pastry cream. In a bowl, whisk together the sugar, cornflour, eggs, orange blossom water and food coloring using a balloon whisk.

3. 3

   In a saucepan over medium heat, warm the milk until small bubbles appear along the edge of the pan. Do not allow it to boil.

4. 4

   Gradually pour the hot milk into the bowl while whisking to avoid curdling the eggs.

5. 5

   Pour back into the saucepan and cook over medium-low heat, stirring constantly, for about 5 minutes until cream thickens. Take off the heat and stir in the butter until it is incorporated.

6. 6

   Transfer the pastry cream into a bowl and place cling film directly on the surface to stop a skin from forming. Snip a small hole on the clingfilm to allow steam to escape and chill for at least 2 hours or, ideally, overnight.

7. 7

   Make the cake. Preheat the oven to 350°F (180°C). Grease a 7-inch (18cm) deep springform cake tin, line with greased baking paper and dust with flour shaking out any excess.

8. 8

   Sift all the dry ingredients (flour, cornflour, sugar, semolina, baking powder/soda and salt) and add them to the bowl of a food processor. Pulse to mix together.

9. 9

   Add the cubed butter and pulse again until the mixture resembles breadcrumbs.

10. 10

    Add the eggs and process for a minute until well incorporated.

11. 11

    Mix the milk, juice, orange blossom, vanilla extract and zest together in a measuring jug.

12. 12

    Gradually pour into the processor through the feeding tube and process together until you have an evenly mixed batter. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl to make sure the batter is thoroughly mixed.

13. 13

    Transfer the batter to the tin and bake for 45-50 minutes or until the cake is firm on top and a skewer inserted in the center comes out clean. Cool completely before filling.

14. 14

    Cut a small crater into the center of the cake (and eat the piece you take out!).

15. 15

    Make the syrup: heat the orange juice and sugar in a small saucepan until sugar dissolves. Stir in the alcohol and the brush over the cake - liberally soaking the middle and letting the syrup drip down the sides.

16. 16

    Segment the oranges and grapefruit: top and tail the fruit and then place cut side down on a cutting board. Use a small sharp knife to slice the peel and pith off the fruit - it's ok to remove a bit of the flesh also. Hold the fruit over a bowl and then cut either side of each segment to remove the membrane. Pat dry with kitchen towel and set aside.

17. 17

    Whisk the double cream, icing sugar and orange blossom water until you have soft peaks.

18. 18

    Fill the crater in cake with pastry cream and then spread or pipe some around the edge of the cake.

19. 19

    Arrange the fruit around the perimeter of the cake in concentric circle.

20. 20

    Turn the jelly out of the tin into a tray lined with baking paper. Cut into cubes (or shapes using cookie cutters). You will have extra - the recipe makes a lot!

21. 21

    Pile the whipped cream on top of the cake. Add some jelly cubes, sprinkle with the flaked almonds and add meringue kisses (optional). Serve immediately.