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 Topfil Strawberry 60% and top with 25g of cake cubes. Top with a layer of custard and whipped cream. Finish with toasted hazelnut pieces and freeze dried raspberry pieces.
