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HEBA Christmas Trifle

December 23, 2020

HEBA Christmas Trifle

Enjoy our low-carb and banting-friendly take on the classic Christmas dessert: trifle! Instead of processed white flour, we use HEBA to create a light vanilla sponge that's layered with berry coulis, banting custard and nuts for extra crunch!

Vanilla cake

¼ cup heba
¼ cup almond flour
¼ tsp baking powder
½ tsp apple cider vinegar
⅛ cup xylitol
3 eggs
¼ cup full cream milk
3 tbsps butter, softened
½ tsp vanilla powder/extract

Jelly
2 packets sugar-free cherry jelly

Berry Coulis
1 cup frozen berries
½ cup boiling water
1 tbsp lemon juice
1 Tbsp chia seeds

Custard
1 cup cream
5 eggs
2 tbsp xylitol
¼ tsp salt
1 tsp vanilla extract

Cream cheese frosting
1 ½ cups cream cheese
⅓ cup cream
¼ xylitol icing
1 tsp vanilla extract
1 tbsp lemon juice


Method:

To make the Vanilla Cake:
Preheat the oven to 180 C and grease a 39 x 27 cm non-stick baking tray.
In a medium mixing bowl whisk the butter and sweetener together.
Add eggs in, one at a time, mixing in between each addition until well combined. Then add cream and mix well.
In a separate bowl, mix the HEBA, baking powder and salt together. Add the flour mixture to the wet ingredients and mix until incorporated.
Spread the batter evenly on the baking tray and bake for 20-25 minutes until a toothpick inserted comes out clean.
Allow to cool down completely before cutting into cubes.

To make the Jelly:

Follow the instructions as indicated on the sugar-free jelly packet.

To make the Berry Coulis:

In a saucepan add the berries, water and lemon juice and bring to a simmer. Stir occasionally and cook approximately 20 minutes until it starts to thicken.
Remove from the heat and allow to cool down completely before incorporating the chia seeds.

To make the Custard:

Separate the egg yolks for the egg whites ensuring no egg whites end up with the egg yolks. Then whisk the xylitol and salt with the egg yolks.
In a small saucepan over a medium-high heat combine the cream and vanilla and bring to a boil then remove from the heat.
Gradually add a little warm cream to the egg yolk mixture at a time and whisk well after each addition until all the cream is combined with the egg yolk mixture.
Decant the mixture back in the saucepan and place over a medium-high heat whisking continuously. Cook until desired consistency is reached and remove from the heat.


To make the Cream Cheese Frosting:

Whisk all the ingredients together until smooth.

To assemble:

Layer the trifles into one large bowl or into glasses for individual portions. Add raspberries and slivered almonds as toppings!





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