TRIFLE WREATH CAKE

SERVES 6 PREP 20 MINS + OVERNIGHT CHILLING COOK 5 MINS

✦ 85g packet port wine jelly ✦ 460g store-bought double round sponge cake ✦ ¹⁄ 3 cup peach schnapps ✦ ½ cup thickened cream, whipped to stiff peaks ✦ 250g strawberries, sliced ✦ 1 yellow peach, sliced ✦ small mint leaves, raspberries, to serve

CUSTARD

✦ 1 cup milk ✦ 1½ tbsp plain flour ✦ ¼ cup caster sugar ✦ 15g butter ✦ 2 egg yolks ✦ 1 tsp vanilla extract

1 Prepare jelly following packet instructions. Pour into a bowl. Chill overnight.

2 CUSTARD In a medium saucepan, bring milk to boil. In a bowl, whisk flour, sugar and yolks. Beat in hot milk and butter. Transfer mixture to a clean saucepan and bring to boil. Cook 3 mins until thick. Stir in vanilla. Transfer to a bowl. Cover surface with plastic wrap. Chill 1 hour until cold.

3 Trim tops of cakes to level. Using a 6.5cm cutter, cut middle out of cakes (use for another purpose). Brush cut cake parts with schnapps. Arrange 1 cake, cut-side up, on a board.

4 Transfer cream to a piping bag fitted with a fluted nozzle. Transfer custard to a piping bag fitted with a fluted nozzle.

5 Pipe cream and custard randomly over cake on board. Dollop with jelly. Arrange half the strawberries and peach over. Top with remaining cake, cut-side down. Decorate with remaining cream, custard, jelly and fruit. Serve topped with small mint leaves and raspberries. Dust with icing sugar, if you like.