Serves: 10 - 12

Method
● For the apple compote: wash, peel, quarter and core the apples.
● Cook in a pan at medium heat with 125ml water for 30-45 minutes until soft stirring regularly. Let it cool and add the sugar and vanilla essence.
● Whip the cream until it holds its shape.
● Assemble your trifle in a large serving bowl, preferably glass, so you can see the layers.
● Place a layer of cake at the bottom and then alternate cake, cream, apple compote, figs, the pomegranates and dates, finishing with the dates.
● Keep in fridge and serve at room temperature.

homecookingbyfabienne.co.uk

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Ingredients

Name: Rosh Hashanah honey cake trifle
Prep time: 1 min
Yield: 10 - 12
Ingredients: 8 apples, Jazz or golden; 2 tbsp caster sugar; 1 tbsp vanilla essence; 300ml double cream (use pareve cream if preferred); 3 large pomegranates deseeded; 6 fresh figs washed and quartered; One honey cake sliced thinly; 10 Medjool dates, halved

8 apples, Jazz or golden
2 tbsp caster sugar
1 tbsp vanilla essence
300ml double cream (use pareve cream if preferred)
3 large pomegranates deseeded
6 fresh figs washed and quartered
One honey cake sliced thinly
10 Medjool dates, halved

Rosh Hashanah honey cake trifle

Topics:

Ingredients

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