Transform your unloved leftover pieces of cake into an irresistible trifle. This recipe for leftover cake trifle is quick to make and very forgiving. Chuck in whatever cake you're keen to use up and add custard and cream.
Cut the cake slices into roughly 2½ cm (1 inch) cubes.
3 large slices of cake
Place them into a medium sized or large dessert bowl.
Spoon the liqueur over the cake.
8 tbsp fruit liqueur
Pour the custard over the cake pieces.
1 pint (475 ml) cold custard (I used homemade)
Whip the cream until it just holds its shape then spoon over the custard.
250 ml double cream (heavy cream)
Toast the almonds in a dry frying pan over a medium heat for 3-5 minutes. Stir occasionally and toast until golden. Allow to cool.
25 g flaked almonds
Grate the chocolate then scatter over the cream.
20 g chocolate
Finally scatter the almonds over the chocolate.
Notes
You can easily adapt this trifle depending on how much cake you have leftover.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. In this case it will also very much depend on the type of cake you use and how big your slices are.