| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | 12-ounce bags frozen | |
| unsweetened raspberries | ||
| thawed | ||
| 3/4 | c | Sugar |
| 3/4 | c | Sugar |
| 3 | T | Potato starch |
| 2 3/4 | c | Liquid nondairy creamer |
| 6 | Egg yolks | |
| 1 | T | Grated lemon peel |
| 1 | t | Fresh lemon juice |
| 6 | T | 3/4 stick unsalted pareve |
| margarine diced | ||
| 3 | T | Frozen orange juice |
| concentrate thawed | ||
| 1 | T | Fresh lemon juice |
| 1 | T | Grated orange peel |
| 1 | T | Grated lemon peel |
| 1/2 | c | Matzo cake meal |
| 1/2 | c | Potato starch |
| 8 | Eggs, separated | |
| 1 1/2 | c | Sugar |
| 1/2 | t | Coarse salt |
| 6 | Ripe bananas, peeled thinly | |
| sliced | ||
| Fresh mint sprigs, optional | ||
| Lemon twists, optional | ||
| Additional banana slices | ||
| optional |
INSTRUCTIONS
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
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