King Trifle

We ate this in celebration of Epiphany, or Three Kings Day (which is January 6th). It is traditional to eat a King Cake (which is a yeasted sweet bread), but I made this since my time that day was limited.

Ingredients

1 pre-made angel food cake
1/4 cup simple syrup*
1 small carton of heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon of almond extract
1/4 cup of mixed candied fruit, finely chopped
1-2 tablespoons of toasted, slivered almonds
salt

Directions

Slice the angel food cake into several 3 inch slices.

Whip the cream with the powdered sugar, almond extract, and a dash of salt.

In a trifle dish (a footed glass dish) or deep bowl, tear small pieces of the cake and cover the bottom of the dish. Drizzle the cake with simple syrup, then spoon several dollops of whipped cream over the top. Sprinkle some candied fruit, then begin the layers again.

Note: You can make this as sweet as you like by controlling the amount of simple syrup you use (or leaving it out altogether).

When you reach the top, complete the cake by finishing with whipped cream, candied fruit, and a sprinkle of toasted almonds.

This is best served after it has been lightly covered with plastic wrap and put in the fridge for a few hours (or in the freezer for 30-60 minutes).

Enjoy!

* Simple syrup is just equal parts of granulated sugar and water, simmered in a small pot until the sugar is dissolved and the liquid is clear again. Once cooled, it must be refrigerated. You can use it to sweeten cold drinks (such as iced tea), and you can flavor the syrup with extracts or mint leaves, if desired.