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 |
tb |
Potato starch |
2 3/4 |
c |
Liquid nondairy creamer |
6 |
lg |
Egg yolks |
1 |
tb |
Grated lemon peel |
1 |
ts |
Fresh lemon juice |
6 |
tb |
(3/4 stick) unsalted pareve margarine, diced |
3 |
tb |
Frozen orange juice concentrate, thawed |
1 |
tb |
Fresh lemon juice |
1 |
tb |
Grated orange peel |
1 |
tb |
Grated lemon peel |
1/2 |
c |
Matzo cake meal |
1/2 |
c |
Potato starch |
8 |
lg |
Eggs, separated |
1 1/2 |
c |
Sugar |
1/2 |
ts |
Coarse salt |
6 |
|
Ripe bananas, peeled, thinly sliced |
|
|
Fresh mint sprigs (optional) |
|
|
Lemon twists (optional) |
|
|
Additional banana slices (optional) |
INSTRUCTIONS
RASPBERRY SAUCE
CUSTARD
CAKE
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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