Wednesday, July 18, 2012

Summer Trifle





HOW AMAZING DOES THIS 
CHERRY, PEACH, VANILLA AND LEMON CAKE TRIFLE LOOK?
and apparently it's simple to make ~ which I'm loving even more!

Here's how...
Lemon sponge cake 
 3 large eggs, separated 
 1/2 cup (100 g) natural cane sugar, divided 
 1 teaspoon vanilla extract 
1 teaspoon finely grated lemon zest 
1/4 teaspoon fine sea salt 
2 tablespoons (25 g) unsalted butter, melted 
1/3 cup (45 g) millet flour 
1/3 cup (35 g) almond flour 
 Preheat oven to 350F (180C). Line a 9-inch cake pan with parchment and grease the sides with a bit of melted butter.  In the bowl of a stand mixer, combine the egg yolks, 1/4 cup (50 g) natural cane sugar, vanilla extract, and lemon zest. Whip the egg yolk mixture in high speed until they are thick and pale, about 5 minutes. 
 In a separate bowl, whisk together the egg whites with the sea salt. When the egg whites are whipped and start forming peaks, gradually add in the remaining 1/4 cup of sugar in three batches. Fold a third of the egg whites into the egg yolk batter until they are well mixed. Fold in the rest of the egg whites being very careful not to deflate the batter. 
Fold in the melted butter and the millet and almond flour carefully not to deflate too much. Pour the batter into the cake pan and bake for 20 to 25 minutes until top is golden. It will feel springy. 
 Cool the cake in the pan for 15 minutes, then invert it onto a plate, and let it cool completely. Cut it into 1/2-inch cubes and reserve.

Vanilla Custard 
 2 cups (500 ml) whole milk 
1/2 cup (100 g) natural cane sugar 
1 vanilla bean, split lengthwise and seeds scraped 
6 egg yolks 
1 cup (250 ml) unsweetened coconut milk 
4 teaspoons cornstarch 
 In a medium saucepan, heat the whole milk, half of the sugar, and vanilla bean over medium high heat until it simmers. 
 Meanwhile, whisk together the egg yolks, rest of sugar, and cornstarch until smooth. Add the coconut milk and whisk. 
Add a bit of the warm milk mixture into the egg yolk mixture while whisking. Add all the milk and whisk. Return the custard base to the saucepan and cook until it thickens while whisking constantly. Remove from heat and pour into clean bowl to cool slightly. I like to use custard while still a bit warm, but you can refrigerate it at this point. make sure you cover it with plastic wrap (the plastic must touch the custard so it doesn't form a skin).


Assemble the trifle 
8 ounces raspberries 
2 saturn peaches, sliced 
1 cup heavy cream, whipped 
2 cups vanilla custard 
2 cups diced lemon sponge cake
 Layer the ingredients amongst 4 glasses and serve immediately.

Yum!

{Source:  Cannelle et Vanille via: BellaMumma }


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5 comments:

designchic said...

This looks delicious and perfect for Summer!!

Brandi said...

Looks so delicious! A perfect summer treat!

BellaGetsREal said...

Looks delish!

Olciaky vel Olcik said...

mm.. i love this photos

Jo said...

looks great :)

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