2 pkg ( each 390 g ) golden vanilla cake or vanilla pound cakde
Half orange
1 cup whipping cream ( 35%)
4 tsp granulated sugar
Edible flowers ( optional )
1 vanilla bean
8 egg yolks
4 cups milk
3/4 cup granulated sugar
1/4 cup cornstarch
2 tsp grated orange zest
3 1/2 cups sliced rhubarb ( 1/2 inch pieces )
1 cup granulated sugar
1/4 cup orange juice
Instructions
Orange Vanilla Bean Custard- Cut vanilla bean in half lengthwise; using tip of sharp knife, scrape seeds into heavy saucepan. Set aside. In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.
Add remaining milk to saucepan with vanilla seeds; heat over medium heat just until bubbles form around edge. Add to yolk mixture in thin, steady stream, whisking constantly. Return to pan; cook, whisking constantly, until thick enough to mound on spoon, about 7 minutes.
Strain through fine sieve into clean bowl; stir in orange zest. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours ( Make-ahead- refrigerate for up to 24 hours ). Rhubarb sauce- Meanwhile, in saucepan, stir together rhubarb, sugar and orange juice. Bring to boil; reduce heat and simmer, stirring occasionally, until rhubarb is very tender, about 10 minutes. Refrigerate until cold, about 2 hours.
Set aside 1/4 cup of the strawberries for garnish. Cut cakes into 3/4 inch thick slices. Line 16-cup trifle bowl with one-third of the cake, trimming pieces to fit and tucking in scraps to fit snugly. Drizzle with one-third of the rhubarb sauce; top with one-third of the remaining strawberries. Spread one third of the custard over top. Repeat layers twice. Cover with plastic wrap, refrigerate for 12 hours ( Make-ahead- Refrigerate for up to 24 hours.) Using bar zester, zest orange; reserve orange flesh for another use. Whip cream with half of the sugar; spoon onto trifle. Toss remaining sugar with orange zest. Garnish trifle with reserved strawberries, orange zest mixture and edible flowers ( if using ).
Originally Submitted
6/22/2014
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