LAYERED LILIKOI CAKE

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Layered Lilikoi Cake image

Make and share this Layered Lilikoi Cake recipe from Food.com.

Provided by Pikake21

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 (16 ounce) package moist yellow cake mix
1 1/3 cups lilikoi juice
3 eggs
1/3 cup vegetable oil
4 egg yolks
1/2 cup sugar
3/4 cup lilikoi juice (concentrate, thawed, undiluted)
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water
1 pinch salt
12 ounces lilikoi juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Steps:

  • To make cake:.
  • Bake cake according to package directions substituting lilikoi juice for water.
  • For chiffon:.
  • Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
  • Remove from heat and chill.
  • Whip cream and vanilla, then fold into Lilikoi mixture.
  • Frost sides of cake; cover top with Lilikoi topping.
  • Makes enough to frost one cake.
  • If layering an 11-by-13-inch cake, double this recipe.
  • For Gel Topping:.
  • Mix cornstarch with water to dissolve all lumps.
  • Add salt, Lilikoi and lemon juices and egg yolk.
  • Cook over low heat until thick, stirring constantly.
  • Remove from heat and add butter.
  • Spread when slightly cooled but still warm.
  • To assemble cooled cake:.
  • Thickly frost the cake with all of the Chiffon frosting mixture.
  • Glaze the top of the cake with lilikoi gel.
  • Refrigerate until ready to serve.

Nutrition Facts :

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