Ingredients
Using a planetary mixer and beater, combine all of the ingredients and mix on slow speed for 2 minutes.
Scrape down and mix for a further 3 minutes on medium speed.
Deposit the batter into a lined 15x18 inch tray.
Once baked and cooled cut into 1cm cubes.
Time: 25 / Top Temperature: 160 °C / Bottom Temperature: 160 °C / Damper: closed / 10.03% Water loss
Using a planetary mixer and whisk, combine the custard powder and water and mix on high speed for 5 minutes.
In an individual trifle cup layer 80g of Topfil Finest Raspberry Seeds 70% and top with 35g of cake cubes. Top with a layer of custard and whipped cream finish with toasted sliced almonds.
