Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Individual Raspberry and Banana Trifles Pt 1
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
12-ounce bags frozen unsweetened raspberries, thawed
3/4 Tassesugar
3/4 Tassesugar
3 EsslöffelPotato starch
2 3/4 TasseLiquid nondairy creamer
6 grossegg yolks
1 Esslöffellemon peel grated
1 Teelöffellemon juice fresh
6 Esslöffel(3/4 stick) unsalted pareve margarine, diced
3 EsslöffelFrozen orange juice concentrate, thawed
1 Esslöffellemon juice fresh
1 Esslöffelorange peel grated
1 Esslöffellemon peel grated
1/2 TasseMatzo cake meal
1/2 TassePotato starch
8 grosseggs separated
1 1/2 Tassesugar
1/2 Teelöffelsalt coarse
Ripe bananas, peeled, thinly sliced
 Fresh mint sprigs (optional)
 Lemon twists (optional)
 Additional banana slices (optional)
die Zubereitung:

This 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 it's 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

Anmerkungen zum Rezept: