Modern Summer Trifle with Oat Cookie Caramel, Peach Cream and Blueberry Sponge and Sesame Brittle

For the Blueberry and Vanilla Sponge:

• 250ml (1 cup) cake flour
• 5ml (1 tsp) baking powder
• 2.5ml (1/2 tsp) salt
• 2.5ml (1/2 tsp) ground cinnamon
• 125ml (1/2 cup) unsalted butter, softened
• 180ml (3/4 cup) castor sugar
• 10ml (2 tsp) vanilla extract
• Zest of 1 lemon + 5ml (1 tsp) lemon juice
• 2 eggs
• 500ml (2 cups) blueberries
• 5ml (1 tsp) cake flour

For the Oat Cookie Caramel:

• 1 tin (360g) Nestlé Oat Cookie Caramel Treat

For the Peach Cream:

• 6 dessert peaches, halved, pitted and chopped
• 10g gelatine, sponged
• 250ml cream

For the Macerated Peaches:

• 2 dessert peaches, halved, pitted and diced
• 15ml (1 Tbsp) castor sugar
• 10ml (2 tsp) lemon juice

For the Sesame Brittle:

• 125ml (1/2 cup) castor sugar
• 30ml (2 Tbsp) water
• 45ml (3 Tbsp) white sesame seeds, toasted

For the Blueberry and Vanilla Sponge:

• Pre-heat the oven to 180°C. Line and spray a 20x20cm cake tin with non-stick food spray.
• Combine the flour, baking powder, salt and cinnamon in a large mixing bowl.
• In a separate bowl, beat the butter for 2 minutes on a high speed, add the sugar and beat another 2 minutes until light and fluffy.
• Add the vanilla and lemon zest and beat until well combined.
• Add the eggs one by one and beat well after each addition.
• Reduce the mixing speed to low and add the flour mixture. Beat until just well combined.
• Pour the batter into the prepared cake tin.
• Toss the blueberries in the lemon juice and cake flour and spoon the blueberry mixture over the cake batter.
• Bake for about 30-35 minutes or until cooked and golden. Remove from the oven and allow to cool completely before use.

For the Oat Cookie Caramel:

• Scoop straight out of the tin – no point in making life difficult for yourself ☺

For the Peach Cream:

• Place the cut peaches in a food processor and blitz until smooth.
• Sponge the gelatine by adding about 30ml (1 Tbsp) of water to the gelatine powder and allow to sponge. Whip the cream to stiff peaks, add the peach puree and whip until well combined. Dissolve the sponged gelatine in the microwave for about 15-20 seconds and add it to the cream mixture. Mix until well combined.

For the Macerated Peaches:

• Place the peach dice into a small bowl and add the castor sugar and lemon juice.
• Mix well and set aside until needed.

For the Sesame Brittle:

• Combine the sugar and water in a small saucepan over medium heat and stir until the sugar has dissolved.
• Use a pastry brush with boiling water to brush off the sugar crystals from the side of the pot.
• Allow to cook for 4-5 minutes until golden brown – do not stir again.
• Spread the caramel onto a silpad or onto a sprayed sheet of baking paper.
• Sprinkle with toasted sesame seeds and allow to set for about 5-10 minutes.
• Once set, break into shards.

To Serve:

• Pour or scoop the peach cream into your serving glasses, followed by the blueberry and vanilla sponge.
• Top with caramel and macerated peaches and finish the trifle with a few shards of sesame brittle.