Sticky Date Trifle with Skyr Cream

Recipe By: Home Cooking Collective

Description

This trifle is a play on sticky date pudding featuring layers of date cake drizzled with a homemade date-toffee sauce and dollops of skyr whipped cream. The recipe was adapted from Francis Coulson, who most people credit as the original recipe creator of sticky date/toffee pudding.

Ingredients
For the date cake:
Vegetable oil or nonstick cooking spray
8
pitted Joolies Organic Medjool Dates
3/4 cup
Water
4 tbsp
Butter, at room temperature
3/4 cup
Packed brown sugar
1
Large egg
1 tsp
Vanilla Extract
1 1/2 cup
All-purpose flour
1 tsp
Baking Powder
1 tsp
Baking soda
1/2 tsp
Kosher salt
For the date-toffee sauce:
1 stick
Butter
1/2 cup
Brown sugar
1/2 cup
Joolies Organic Medjool Date Syrup
1/2 cup
Heavy cream
1/4 tsp
Vanilla extract
Pinch of flakey sea salt
For the skyr cream:
1 cup
Icelandic Provisions Traditional Plain Skyr
2 cup
Heavy cream
1/2 cup
Powdered sugar
1 tsp
Vanilla extract
Recipe
For the
Preheat the oven to 350 degrees.Oil a 8-inch x 8-inch square cake pan and line with parchment paper.In a saucepan, add dates and water, and bring to a boil, then turn the heat off; cover and let sit for 10 minutes.Blend date-water mixture to a smooth paste and set aside.In a stand mixer, beat butter and sugar at medium speed until batter resembles a thick homogeneous dough, about 2 to 3 minutes. On medium-low speed, add in the egg and vanilla and beat until fully incorporated. Slowly add in the date puree and mix until combined. Reduce the speed to low, and slowly add in the flour, baking powder, baking soda, and salt until just barely combined. Batter will be thick, like buttercream frosting.Pour into the cake pan and bake for 30 to 35 minutes, until a toothpick comes out with just a few crumbs. Remove from the oven and transfer to a cooling rack. Once cooled to room temperature, cut into 1-inch cubes.
For the
In a small saucepan over low heat, melt butter and whisk in brown sugar and date syrup until combined. Increase heat to medium, and once bubbling, add heavy cream and vanilla extract. Bring to a boil, then simmer for 3 minutes until slightly thickened (it will continue to thicken as it cools). Season with flaky salt and let cool to room temperature.
For the
In a stand mixer, whip skyr, cream, sugar, and vanilla extract on high speed until stiff peaks form. Keep in the refrigerator until ready to use.
Assemble trifle:
To assemble the trifle, layer cake cubes on the bottom of a trifle bowl, then drizzle with the date-toffee sauce. Dollop a layer of whipped cream on top, then repeat, layering pieces of cake, followed by the toffee sauce and whipped cream. Don’t have a trifle bowl? You can easily use individual glasses or dessert cups.

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