Individual Raspberry and Banana Trifles Pt 1 - BigOven 100511

Individual Raspberry and Banana Trifles Pt 1

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Top-ranked recipe named "Individual Raspberry and Banana Trifles Pt 1"

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3 tb Frozen orange juice
1 tb Fresh Lemon Juice
1 tb Lemon Peel; grated
6 tb unsalted pareve; (3/4 stick)
6 bananas; Ripe, peeled, thinly sliced
3/4 c Sugar
1/2 ts Coarse salt
Lemon twists; (optional)
slices banana; Additional
6 lg Egg yolks
1 1/2 c Sugar
1/2 c Matzo cake meal
1 tb Orange Peel; Grated
sprigs Fresh mint; (optional)
2 3/4 c Liquid nondairy creamer
8 lg Eggs; separated
1 ts Fresh Lemon Juice
3/4 c Sugar
1 tb Lemon Peel; grated
2 12-oz bags frozen raspberries
3 tb Potato starch
1/2 c Potato starch

Original recipe makes 1



This recipe has been sent to you from the web site Epicurious. The URL of the site is 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

Calories Per Serving: 14674 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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