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”Queen’s trifle”

Recipe by: Nikolaj Juel
Serves: 4


Cake base

Whisk butter and sugar until it takes on a pale colour. Add eggs and poppy seeds, and sieve the flour into the mixture. Carefully mix everything. Place a sheet of greaseproof paper on a baking tray. Grease the greaseproof paper and spread out the dough on the greaseproof paper at a height of approx. 2 cm (0.8 inch). Bake the cake base for 15-20 minutes until it turns golden.


Cut the rhubarb stalks into pieces of 3-4 cm (1.2-1.6 inches) and place them in an oven proof dish along with sugar, water, lemon juice and peel. Bake the rhubarb pieces in your Forno or in a standard oven at 160° C (320° F) for approx. 25 minutes. You will want the rhubarb to be soft but not lose its shape.

Lemon custard

Pour whole milk and lemon peel into a casserole. Heat up the milk at medium heat.

Pour egg yolks, cornflour and sugar into a bowl and mix it all well. Add warm milk little by little whilst stirring. Take a clean pot and pour the custard mixture into it. Place the pot on the stove at low heat and stir carefully until your custard turns nice and creamy. Remove the pot from the stove and add lemon juice. Pour your custard through a sieve and allow it to cool off.

Prepare a light whipped cream.

Cut out circles from the cake base that fit the base of your serving glass.

Place the cake base at the bottom of the glass. Add a layer of rhubarb, then lemon custard and then whipped cream. Enjoy – and happy birthday!


Cake base

  • 125 g (½ cup) butter
  • 125 g (1 cup) sugar
  • 2 organic eggs
  • 125 g (1 cup) flour, tipo 00
  • 2 tsp poppy seeds
  • Turn on the oven at 160° C (320° F).


  • A bundle of rhubarb stalks
  • 125 ml (½ cup) water
  • Juice and peel from one organic lemon
  • 100 g (0.8 cup) sugar

Lemon custard

  • 300 ml (1.3 cup) whole milk
  • Juice and peel from 2 unsprayed lemons
  • 125 g (1 cup) sugar
  • 1 tbsp cornflour
  • 6 eggs yolks
  • 400 ml (1.6 cups) double cream