Orange – Gingerbread – Trifle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet custard powder (vanilla flavor)
- 500 ml milk
- 3 tablespoon sugar
- 1 teaspoon spice mixture (speculoos spice)
- 150 g sour cream
- 200 g whipped cream
- 1 package honey cake (breakfast cake, 400 g)
- 5 orange (s)
- 250 g physalis
- 4 cl orange liqueur, possibly
- possibly cocoa for dusting
Print Recipe
Pin Recipe Instructions
- Cook the pudding with 1/2 l milk and sugar according to the instructions on the packet and let cool down a little. Stir in the spiced biscuits and sour cream. Whip the cream until stiff and fold in.
- Cut the honey cake into not too small cubes. Fillet the oranges and collect the juice. Mix the orange juice with the liqueur. Detach the physalis from the flower.
- Carefully mix orange fillets, physalis (put some fruits aside for garnish), juice and honey cake. Alternately fill a bowl or serving glasses with the pudding mixture.
- Let it steep in the refrigerator for at least 2 hours. Then garnish. Dust with a little cocoa if necessary.
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