- 600mL thickened cream
- 550g vanilla custard
- 300g gingerbread men
- 75g icing sugar
- 5 star anise
- Star shortbread biscuits
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ brown sugar
- ½ cup unsalted butter
- 1 large egg
- 1 cup hot water
- 1 tsp vanilla extract
- Pinch of salt
Preheat the oven to 180°C.
Grease your Sunday Bake Spring Foam and set aside.
In a medium mixing bowl, combine the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, and a pinch of salt. Mix until well-combined.
Place unsalted butter in a large mixing bowl. Using a handheld mixer, beat the butter until a smooth consistency. Add the brown sugar and continue to beat until well-combined.
Crack the egg into the dry mixture, add the vanilla extract. Beat well until combined.
Combine the dry and wet mixture together by stirring. Pour in hot water and continue to stir until a smooth and thin consistency.
Pour the batter into the prepared Spring Foam and bake for 30 minutes or until cooked through. To test that the cake is cooked through, insert a toothpick into the centre and remove. If the toothpick is clean upon removal, then the cake is cooked. Allow the cake to cool completely before starting the trifle.
Slice the cake into 1-2cm thin slices before whipping the thickened cream together with icing sugar using a handheld mixer.
Lay the gingerbread cake into the bottom of your Salut Trifle Bowl – 26cm, pushing gently into the bottom of the bowl.
Press gingerbread men into side of trifle bowl close together in a circle, ensuring they are just touching each other’s hands.
Add custard to the next layer before topping off with whipped cream.
To decorate, sprinkle star anise on top of the whipped cream and add star shortbread biscuits, you can add as many or little as you wish.