What to do when your bundt cake is overbrowned but still tasty inside? Trifle! It tastes just as good as it looks. Coconut ginger bundt cake, a sauce and gelatin layer made from a frozen blackberry/raspberry/blueberry blend, vanilla custard, whipped cream, and fresh strawberries.
* 1 recipe [Keto Vanilla Custard](https://ketodietapp.com/Blog/lchf/keto-vanilla-custard) (writeup of recipe in another comment) * 1 keto pound cake or bundt cake of your choice, or [Low-Carb Madeira Cake](https://ketodietapp.com/Blog/lchf/low-carb-madeira-cake) (I’ll repost the coconut bundt cake recipe I used in another comment) * 4 cups / 600 g frozen berries (I used Kirkland Three Berry Blend) * 4 Tbsp / 60 mL water * 5 Tbsp / 50 g allulose or erythritol, divided * 5 gelatin leaves or 1 1/2 tsp gelatin powder * 2 Tbsp / 30 mL rum (I skipped this) * 2 cups / 480 mL heavy whipping cream * 1 tsp vanilla extract * 1/4 cup flaked almonds (skipped this because my friend has a nut allergy) * Approx. 1 lb. / 454 g fresh strawberries, sliced lengthways (my addition, I like fresh strawberries)
Bake cake and let cool to room temp. Prepare custard, ideally the night before so it can set. Bloom gelatin with a couple Tbsp of water. Put frozen berries in a saucepan with water and 3 Tbsp allulose. (I found it a little too tart and added another 2 Tbsp of allulose.) Gently heat over medium-low until berries are fully thawed. Use a ladle to transfer about 3/4 cup berry mixture into a bowl, add rum to this if you’re using it. Put the rest of the berry mixture back on medium heat until it simmers. Add gelatin and stir until dissolved. Remove from heat and cool to room temp.
When you’re ready to assemble the trifle, cut your cake into thick slices and then quarters. Put half the cake into the bottom of the trifle dish. Pour half the reserved berry sauce on top as evenly as you can. Add half the custard and spread evenly. Add half the whipped cream and spread evenly. If you’re using fresh strawberries, add those next, reserving some to decorate the top. If you want to make it look pretty, put some of them in a ring around the outside of the trifle dish. Add remaining cake and berry sauce. Add remaining custard and spread evenly. Pour the cooled berry gelatin on top and refrigerate until set. Put remaining whipped cream in a piping bag. Once the gelatin is set, pipe whipped cream on top and decorate with sliced strawberries and/or sliced almonds.
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What to do when your bundt cake is overbrowned but still tasty inside? Trifle! It tastes just as good as it looks. Coconut ginger bundt cake, a sauce and gelatin layer made from a frozen blackberry/raspberry/blueberry blend, vanilla custard, whipped cream, and fresh strawberries.
[Low-Carb English Trifle](https://ketodietapp.com/Blog/lchf/low-carb-english-trifle) with a few tweaks. Also, I couldn’t fit all of my cake or gelatin into my trifle bowl, the recipe writer must have a bigger one.
**Low-Carb English Trifle**
Ingredients:
* 1 recipe [Keto Vanilla Custard](https://ketodietapp.com/Blog/lchf/keto-vanilla-custard) (writeup of recipe in another comment)
* 1 keto pound cake or bundt cake of your choice, or [Low-Carb Madeira Cake](https://ketodietapp.com/Blog/lchf/low-carb-madeira-cake) (I’ll repost the coconut bundt cake recipe I used in another comment)
* 4 cups / 600 g frozen berries (I used Kirkland Three Berry Blend)
* 4 Tbsp / 60 mL water
* 5 Tbsp / 50 g allulose or erythritol, divided
* 5 gelatin leaves or 1 1/2 tsp gelatin powder
* 2 Tbsp / 30 mL rum (I skipped this)
* 2 cups / 480 mL heavy whipping cream
* 1 tsp vanilla extract
* 1/4 cup flaked almonds (skipped this because my friend has a nut allergy)
* Approx. 1 lb. / 454 g fresh strawberries, sliced lengthways (my addition, I like fresh strawberries)
Bake cake and let cool to room temp. Prepare custard, ideally the night before so it can set. Bloom gelatin with a couple Tbsp of water. Put frozen berries in a saucepan with water and 3 Tbsp allulose. (I found it a little too tart and added another 2 Tbsp of allulose.) Gently heat over medium-low until berries are fully thawed. Use a ladle to transfer about 3/4 cup berry mixture into a bowl, add rum to this if you’re using it. Put the rest of the berry mixture back on medium heat until it simmers. Add gelatin and stir until dissolved. Remove from heat and cool to room temp.
When you’re ready to assemble the trifle, cut your cake into thick slices and then quarters. Put half the cake into the bottom of the trifle dish. Pour half the reserved berry sauce on top as evenly as you can. Add half the custard and spread evenly. Add half the whipped cream and spread evenly. If you’re using fresh strawberries, add those next, reserving some to decorate the top. If you want to make it look pretty, put some of them in a ring around the outside of the trifle dish. Add remaining cake and berry sauce. Add remaining custard and spread evenly. Pour the cooled berry gelatin on top and refrigerate until set. Put remaining whipped cream in a piping bag. Once the gelatin is set, pipe whipped cream on top and decorate with sliced strawberries and/or sliced almonds.
DEVOUR.