Friday, July 15, 2011

Tropical Trifle

Serves 8 or more

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup butter (2 sticks), room temperature
1 ½ cups granulated sugar
4 large eggs
1 cup milk
Juice of 1 medium lime (about 2 tablespoons)
Zest of 1 medium lime (about 2 teaspoons)

4 egg yolks
¼ cup granulated sugar
½ cup orange juice
¼ cup Cointreau (plus extra for brushing on cake)
½ cup heavy cream

1 pint strawberries, sliced about 2 cups
1 mango, peeled, pitted, cut into ½-inch cubes about 2 cups
1 papaya, peeled, seeded, cut into ½-inch pieces about 3 cups
1 medium pineapple, peeled, cored, cut into ½ inch pieces about 3 cups

For cake
Preheat oven to 325 degrees
1. Combine the cake flour, baking powder and salt in a small bowl and set aside.
2. Use an electric mixer to beat the butter until fluffy.
3. Add the sugar and mix on medium speed, scraping down the sides of the bowl, for several minutes.
4. Add the eggs, one at a time, stirring well after each addition.
5. Stir in 1/3 of the flour followed by 1/3 of the milk. Repeat until both ingredients are incorporated into the batter.
6. Stir in the key lime juice and zest.
7. Pour the batter into 2 8-inch cake pans that have been with vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes or until the tops begin to turn golden on the edges and a toothpick inserted into the center comes out clean.
8. Cool the cakes on metal racks for 10 minutes. Invert the cakes onto the racks and cook completely. Use a serrated knife to trim the cakes to fit into a 7-inch trifle bowl.
For custard
1. Whisk the egg yolks and sugar together in the top part of a double boiler over simmering water.
2. Whisk in the wine and orange juice.
3. Continue whisking until the sauce has doubled in volume. It will thicken, become fluffy and turn pale yellow, about 5 to 8 minutes.
4. Remove the top of the double boiler to a large bowl filled with ice. Continue whisking the custard until it cools.
5. Use an electric mixer to beat the cream soft peaks form.
6. Fold the whipped cream into the custard mixture. Chill until ready to serve.
To assemble
1. Spoon 1/3 of the custard into the bottom of a trifle dish.
2. Use a pastry brush to lightly coat the cakes with Cointreau. Place one cake layer on top of the custard.
3. Arrange half of the fruit on top of the cake.
4. Repeat with 1/3 more custard, the remaining cake pieces and a layer of fruit.
5. Top with the remaining custard.

No comments:

Related Posts with Thumbnails