Rasberry Trifle Cake

Celebration Cake

3 1/2 cups whole wheat pastry flour

1 1/2 cup maple syrup

1 1/3 cups water

2/3 cup canola oil

2 T. apple cider vinegar

2 T. vanilla

2 tsp. baking soda

2 tsp. baking powder

1 tsp. sea salt

Sift together dry ingredients in a bowl.

In another bowl whisk together wet ingredients until emulsified. Add the dry mixture slowly to the wet mixture, incorporating until smooth & light.

Oil and flour three 11x16 glass cake dishes and pour batter into them evenly.

Bake at 375u00b0 for about 20 minutes.

Sato's Tofu Whipped Cream

1 lb. Firm or soft Tofu

1/2 cup Maple Syrup

1 T. Vanilla

Pinch of Sea salt

Put all ingredients in blender and mix till smooth. Will take at least two-three minutes and alternate very fast and slow.

Rum Custard

1 quart vanilla soymilk

1/2 cup maple syrup

1/4 cup arrowroot

1/4 cup agar

2 T. Rum

Put all but 1/4 cup of soy milk in pot with agar and slowly heat to dissolve agar. Should take about 5 minutes.

Dissolve arrowroot in 1/4 cup soy milk.

Slowly stir into pot till thickened.

Stir in maple syrup.

Put into freezer or refrigerator to cool and set.

Assembling your Trifle

1st cake layer :

Break up 1 cake layer into small pieces and lay in bottom of bowl.

Spread with raspberry jam.

Put in layer of whipped cream

Sprinkle with 3/4 pt. fresh raspberries

2nd cake layer

Place another layer of cake in whole on top

Sprinkle with 1/4 cup sherry (if desired)

Spread out the package of defrosted frozen raspberries

Spread a layer of whipped cream

3rd cake layer

Place the last layer of cake in whole on top

Sprinkle with 1/4 cup of sherry

Press down as much as you can and let sit for 5 to 10 minutes

Spread out Rum Custard

Spread last layer of whipped cream

Garnish with rest of raspberries and some mint if you like.