Individual Raspberry and Banana Trifles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The classic Passover sponge cake transformed: Here it's layered with raspberry sauce, lemon custard and sliced bananas. Ingredients:
2 12-ounce bags frozen unsweetened raspberries, thawed |
3/4 cup sugar |
3/4 cup sugar |
3 tablespoons potato starch |
2 3/4 cups liquid nondairy creamer |
6 large egg yolks |
1 tablespoon grated lemon peel |
1 teaspoon fresh lemon juice |
6 tablespoons (3/4 stick) unsalted pareve margarine, diced |
3 tablespoons frozen orange juice concentrate, thawed |
1 tablespoon fresh lemon juice |
1 tablespoon grated orange peel |
1 tablespoon grated lemon peel |
1/2 cup matzo cake meal |
1/2 cup potato starch |
8 large eggs, separated |
1 1/2 cups sugar |
1/2 teaspoon coarse salt |
6 ripe bananas, peeled, thinly sliced |
fresh mint sprigs (optional) |
lemon twists (optional) |
additional banana slices (optional) |
Directions:
1. For sauce: Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
2. 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.
3. For cake: Preheat oven to 350°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.
4. 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.
5. 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.)
6. 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.
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