| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | Servings | ||
INGREDIENTS
| 9 | pt | Blueberries, divided |
| 1 | c | Granulated Sugar |
| 1/2 | c | Water |
| 2 | T | Lemon juice |
| 2 | Eggs | |
| 8 | Egg Yolks | |
| 1 1/2 | c | Granulated Sugar |
| 1 | c | Lemon Juice |
| 2 1/2 | c | Heavy Cream |
| lb | Cake: | |
| 10 | oz | Unsalted Butter, softened |
| 1 1/4 | c | Granulated Sugar |
| 4 | Eggs | |
| 6 | Egg Yolks | |
| 1 | t | Almond Extract |
| 1 | c | Plus 1 Tbs. Cake Flour |
| divided | ||
| 3/4 | c | Fine Cornmeal |
| 3 1/2 | t | Baking Powder |
| 1/2 | t | Salt |
| Whipped Cream |
INSTRUCTIONS
To prepare the Blueberry Sauce, bring the sugar, water, and 6 cups blueberries to a boil in a heavy saucepan over medium heat. Reduce heat and simmer for 15 minutes. Puree in a blender and strain through a fine mesh sieve. Set aside; add the lemon juice when cool. To prepare the Lemon Custard, whisk the eggs and egg yolks with the sugar. Whisk in the lemon juice and the heavy cream. Strain the mixture through a fine mesh sieve. Divide custard between two 8-inch x 8-inch pans. Place the pans in a hot-water bath, with the water coming to a point about halfway up the rim of pans. Cover with foil, making sure not to splash any hot water on the custard. Bake at 300-F degrees until set, about 45 minutes. The custard should be slightly firm. Refrigerate to chill. To prepare the Pound Cake, blend the butter and sugar in a mixing bowl with a handheld mixer until fluffy, about 8 minutes. Add whole eggs and yolks, one at a time, mixing for about 30 seconds between each addition. Add almond extract, mix to combine. In a separate mixing bowl, sift together flour, cornmeal, baking powder, and salt. Fold dry mixture into the cake batter. Pour the batter into 3 parchment-lined 8-inch-round cake pans. Bake for 30 minutes in a pre-heated 350-F degree oven until golden brown. Turn out on a wire rack to cool. To assemble the Blueberry-Lemon Trifle, slice the pound cakes in half to create a total of 6 layers. Pour some cooled blueberry sauce in the bottom of an 8- or 9-inch glass trifle bowl. Place one layer of pound cake on top of the sauce and brush with more blueberry sauce, then add a layer of custard about 1/2-inch thick and sprinkle a cup of fresh blueberries over the custard. (You should have about 3 pints of blueberries remaining for the layering and final garnish.) Repeat the layering process, ending with pound cake, over which drizzle the remaining blueberry sauce. Chill overnight or at least 8 hours. Remove from refrigerator at least one hour before serving. Garnish with whipped cream and blueberries. Kitchen Staff Tip: If you find that 9 pints of blueberries are a little out of your budget, you can always purchase prepared blueberry sauce, and use only 3 pints of fresh blueberries in the layers of your trifle. Some sauces are a bit thick and may need a little water for lightening. Rely on your own discretion in this regard when preparing your trifle; or move next to a blueberry farm (either method should work fine). Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 21, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 843
Calories From Fat: 330
Total Fat: 37.4g
Cholesterol: 388.2mg
Sodium: 303.1mg
Potassium: 371.5mg
Carbohydrates: 124.5g
Fiber: 8.1g
Sugar: 93.3g
Protein: 10.8g