Red Velvet Manuka Cheesecake Trifle

Ingredients

1. To make the red velvet cake, preheat oven to 160°C. Grease and line a 20cm round springform pan with baking paper.
2. In a mixer, cream butter, sugar, red food colouring and vanilla extract for 8 minutes until smooth and creamy. Add the eggs one at a time beating between each addition. Sift in flour, baking powder and cocoa over mixture then add the milk. Mix on low speed until just combined.
3. Pour into prepared pan and bake for 90 minutes or until an inserted skewer comes out clean.
4. Allow to cool in tin for 15 mins, then transfer to a cooling rack to cool completely. Once cool, cut cake in half lengthways.
5. To make the honey cheesecake filling, chop softened butter and cream cheese and place in the bowl of a mixer. Mix on medium speed until combined, then add Capilano Active Manuka Honey and increase speed and beat for 2-3 minutes until smooth, creamy and pale. Add sifted icing sugar mixing until combined. Set aside.
6. Place cream in a clean mixing bowl and beat until just thickened, being careful not to overbeat.
7. Fold cream through cheesecake mixture. Refrigerate until ready to assemble.
8. To prepare the crumble, heat a fry pan over medium high heat, add the Kataifi pastry and butter and fry until golden. Leave to cool.
9. To assemble place one layer of the red velvet cake in the bottom of a large 20cm glass serving bowl. Top with half of the honey cream cheese filling and top that with half of the pastry. Sprinkle half of the almonds over and drizzle with 3 tablespoons Capilano Active Manuka Honey. Repeat with the red velvet cake, remaining honey cheesecake filling, pastry and almonds, then drizzle the final 3 tablespoons of honey on top. Serve.
10. Storage Tip: Cover with cling wrap and keep chilled for up to 3 days. Cake can be prepared up to 24 hours ahead.

Used in this recipe

Floral Manuka Honey

Distinctly herbaceous, caramel and smooth, Capilano Floral Manuka Honey is made by Aussie bees that have foraged the native Leptospermum (Manuka) flowers. It is as delightful at breakfast as it is squeezed into coffee, baking, marinades and dressings.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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