Tuesday, July 12, 2011
Hot Fudge Cake and Strawberry Trifle
First, I want to thank all of you that have supported me by voting and spreading the word on Facebook about my Georgia Peach Pie Cookies! It means so much to me to have your support! The voting is still going until July 27th. I'm still hanging in there thanks to all of you!

Now, let's talk about dessert. Oh and on the subject of dinner vs. super from yesterday...supper is considered the last meal of the day here. I do think it's a country way of referring to meals. I'm not sure why, but I did look it up and dinner could also be the last meal too. It's supposed to be the more formal meal.

Now, dessert...

My sister-in-law and I are hard core with our treats! We both love to bake and so when we do dinner...dessert is always involved!

She made Hot Fudge Cake...

Betty Crocker's Gluten Free Devil's Food Cake mix was the base of this deliciousness! She then filled each piece with vanilla ice cream and smothered it in homemade hot fudge sauce! This was her take on a gluten free hot fudge cake from Shoney's. Trust me this was a major treat for the birthday girl!

I made a Strawberry Trifle with my gluten free angel food cake, vanilla pastry cream and fresh strawberries!

The pastry cream was a little different this time, but even better (in my opinion)! I had an extra egg yolk since I made the angel food cake too, so I added that and took out a tablespoon of cornstarch. It is velvety, smooth, creamy and sweet!

The density of the pastry cream goes so well with the fluffy light angel food cake. I made these individually, but you could make a big one to serve it family style.

Dairy Free Vanilla Pastry Cream
(makes 2 1/2 cups)

2 cups Silk Pure Almond Milk
6 egg yolks (I used Eggland's Best eggs - I do think quality eggs makes a difference)
1/2 cup sugar
1/4 cup cornstarch
14 drops NuNaturals Vanilla Stevia

In a small sauce pan, heat the almond milk to a boil.  Remove the milk from the heat and set it aside.  In a mixing bowl, whisk the egg yolks and sugar until it is fluffy and pale yellow.  Next add the cornstarch to the egg mixture and whisk until there are no lumps.  Now, whisk a little bit of milk into the egg mixture and mix completely. Slowly pour the rest of the milk into the egg mixture while it is being whisked. Next, pour the egg mixture through an strainer back into the sauce pan.  Cook over medium heat, stirring constantly, until it comes just to a boil and it has thickened.  Take off the heat and stir in the stevia. Pour into a container, cover the top of the pastry cream with plastic wrap sprayed with a little cooking spray(directly on it so it does not form a skin).  Allow to cool.  If you are going to use it immediately, just leave it out.  If it will be a while, refrigerate it and remove it about an hour before using.  

I hate saying that I'm not a chocolate person, but if given the choice, I would go with a fruit dessert. What would your choice be?

I'm sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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