Berry Tango Recipe
Ingredients
Ingredients For Chocolate Butter Cake:
- 4 ounce Butter
- 4 ounce Sugar
- 3 ounce Flour
- 1 ounce Coco
- 1 tsp Baking powder
- 2 qty Eggs
- 1 tsp Vanilla essence
Ingredients For Peach Syrup To Moist Cake:
- 1 tin Blueberry pie filling
- 1 tin Peach
- 2 kiwi cut into slices
- 200 gm Cream cheese
- ½ cup Caster sugar
- 400 gm Fresh cream whipped
- 2 cups Strawberries sliced
Instructions
METHOD FOR CAKE:
- Make butter cake and bake in 8 x 8 inch pan, remove, cool and cut into pieces.
METHOD:
- Spread cake pieces in a trifle bowl, moist with peach syrup, spread with ½ tin of blueberry pie filling, cut peach into slices and arrange on the edges of the trifle bowl.
- On top of the peach slices, arrange kiwi slices.
- Beat cream cheese with caster sugar, fold in 1 ½ packet of whipped cream, spread half the filling on top of cake then again put a layer of remaining chocolate cake pieces, moist with peach syrup.
- Again put slices of peach on the corner edge of bowl then kiwi slices. In the center put blueberry.
- Chill in fridge and serve.
