MEYER LEMON TRIFLE CAKE
For the lemon curd: 1 cup Meyer lemon juice (juice from about 6 lemons) 12 tablespoons (1 1/2 sticks) butter 1 cup sugar, divided 1/3 cup cornstarch 4 eggs In a saucepan, combine the lemon juice, butter and 1/2 cup sugar over medium heat. Whisk together the remaining sugar and the cornstarch. Add the eggs and whisk until smooth. When the lemon juice mixture comes to a boil, remove it from the heat and slowly pour it into the egg mixture, whisking constantly, until fully incorporated. Return the mixture to the saucepan and whisk vigorously over medium heat until thickened, about 4 minutes. Strain the curd through a fine mesh strainer into another bowl and cool by placing it in a larger bowl filled with ice cubes and water. Set aside. For the pistachio-citrus cake: 4 eggs 1 cup plus 1 tablespoon sugar 1/2 cup olive oil 1/2 cup orange juice 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup chopped pistachios Preheat oven to 350 degrees. In large bowl, whisk together the eggs and sugar until light and frothy. Slowly pour in the olive oil and orange juice and continue to whisk until incorporated. Sift together the flour, baking powder and salt. Add the pistachios to the flour mixture, then gently fold the pistachio-flour mixture into the batter. Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes. Remove the cake from the oven and let it cool on a rack to room temperature. When it's cool, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or layers of cake. Place wax paper between the two layers and set aside. To assemble the trifle: 1 cup heavy whipping cream, whipped to soft peaks 1 recipe lemon curd 1 pistachio-citrus cake 1 pint berries (blackberries, blueberries, strawberries, etc. or a mix) Line a 9-inch springform pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the springform pan. In a large bowl, fold the whipped cream into the lemon curd. Spoon 1/4 of the lemon-cream mixture evenly over the cake layer. Distribute half the berries evenly over the lemon-cream layer. Spread another 1/4 of the lemon-cream mixture over the fruit and place the second cake layer on top, pressing it gently so that it sits evenly. Spread the second layer with lemon-cream mixture and fruit. Spread the remaining lemon-cream mixture over the top. Refrigerate the Meyer lemon trifle cake for two to three hours or overnight to set. ------------------------ Yahoo! Groups Sponsor --------------------~--> Give the gift of life to a sick child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/lGEjbB/6WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
