Sticky Date Toffee & Cream Trifle
A luscious dessert that layers moist sticky date cake, rich toffee sauce, and delicious whipped cream. With every spoonful, enjoy a perfect blend of sweetness and indulgent textures for a comforting treat.
Ingredients
For the cake:
- 1 vanilla cake mix from Foster Clark’s
- 150g dates, pitted and chopped
- 1 tsp baking soda from Foster Clark’s
- 300ml boiling water
- 113g butter – melted
- 2 large eggs
For the toffee sauce:
- 200g brown sugar
- 113g butter
- 1 sachet whipped topping from Foster Clark’s
- 120ml milk (for mixing with whipping powder)
- 1 tsp vanilla essence from Foster Clark’s
For the whipped cream:
- 1 sachet whipped topping from Foster Clark’s
- 120ml cold milk
Preparation
- In a bowl, combine the chopped dates with baking soda. Pour the boiling water over the dates and let them soften for 5-10 minutes. Purée the softened dates and set aside.
- Prepare the vanilla cake following the instructions on the box. Gently fold the date purée into the cake batter until well combined.
- Preheat your oven to 180°C. Pour the batter into a greased baking dish and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
- To prepare the toffee, melt the butter in a saucepan over medium heat then add the brown sugar. Mix the whipping powder with 120ml milk and add it to the sauce. Stir continuously and bring the mixture to a gentle boil for 5-7 minutes, until it thickens.
- Poke holes into the cake with a skewer and pour some of the warm toffee sauce over the cake, allowing it to soak in.
- Prepare the whipped cream by whisking the whipping cream mix with cold milk until soft peaks form.
- In serving cups or bowls, layer the sticky date cake, toffee sauce, and whipped cream. Drizzle additional toffee sauce on top for an extra touch of sweetness.
Made With
