LAYERED LILIKOI CAKE

Layered Lilikoi Cake image

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.