Try this Individual Raspberry and Banana Trifles Pt 1 recipe, or contribute your own.
Suggest a better descriptionThis recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com The classic Passover sponge cake transformed: Here its layered with raspberry sauce, lemon custard and sliced bananas. For sauce: Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate. For custard: Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled. For cake: Preheat oven to 350 deg. F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend. Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.) Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours. 12 servings Bon Appetit, continued in part 2
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Serving Size: 1 Serving (6795g) | ||
Recipe Makes: 1 | ||
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Calories: 14674 | ||
Calories from Fat: 3786 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 420.7g | 561 % | |
Saturated Fat 141g | 705 % | |
Monounsaturated Fat 172.5g | ||
Polyunsanturated Fat 63.5g | ||
Cholesterol 18529.4mg | 5701 % | |
Sodium 4382.1mg | 151 % | |
Potassium 7821.8mg | 206 % | |
Total Carbohydrate 2396g | 705 % | |
Dietary Fiber 54.9g | 220 % | |
Sugars, other 2341.1g | ||
Protein 407.8g | 583 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14674
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