Glöet Christmas Trifle

Mix the flour, baking powder and spice mix together in a large bowl. In another bowl, mix the
sugar, grated carrots and mashed bananas. Add oil and eggs to the bowl. Stir in the flour mixture. Use a sieve to avoid lumps.

Pour the batter into a baking dish greased with butter and breadcrumbs. Bake in the oven at 180°C / 356°F for 40 min. Allow to cool and set aside the cake on baking paper. Leave the cake to cool properly.

Put milk and a vanilla bean with seeds scraped into the milk into the pot. Allow to warm up and bubble slowly. In the meantime, mix the egg yolks, flour and sugar well in a large bowl so that the mixture is even. Add half of the warm milk to the yolk mixture while stirring constantly.

When the mixture is smooth, add it to the pot with the rest of the milk. Allow to simmer over low heat, stirring constantly. When the mixture is thick, take the pot off the stove and remove the vanilla bean from the mixture. Strain the thick cream further through the sieve so that the cream is smooth and no lumps remain.

Divide the filling into two separate bowls and allow to cool. In one bowl, add caramel sauce, coffee and a pinch of salt, and in another bowl add 3 dl of whipped cream and an orange peel.

Put the white sparkling mulled wine moistening ingredients in a saucepan and bring to a boil so that the sugar melts. Let it cool.

Assembling the Trifle

Place the pieces of cake base on the bottom of a glass bowl, and moisten the base of the cake with the moistening liquid. Place the cake pieces in an even layer on the bottom of the glass bowl.

Add the light orange cream and then add the caramel-coffee cream.
Next, add the crushed gingerbread cookies and then add a new layer of cake.
Assemble the following layers similarly. When the bowl starts to fill, put strawberries cut into blocks and blueberries on the last layer.

Garnish the Trifle with candy canes, berries and gingerbread cookie crumbs.