ORANGE POUND CAKE FOR RASPBERRYTRIFLE

ORANGE POUND CAKE FOR RASPBERRYTRIFLE image

Categories Dessert

Number Of Ingredients 29

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Ingredients

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
Orange Pound Cake:
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
Orange Cream:
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

Trifle: Cut the pound cake into 9 (3/4-inch) slices/ spread each slice on 1 side w/ jam. Layer of cake, jam side up, bottom of a 2 1/2 to 3-quart glass serving bowl. Top w/layer of rasp and orange cream. Repeat ayers of cake,etc. and orange cream, ending with 3rd layer of cake, jam side down, and rasp. Whip the cream with whisk attachment. Starts to thicken, add sugar / vanilla continue to whip until forms stiff peaks. Orange Pound Cake: 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms w/ parchment paper. Cream butter and 2 c.sugar w/ paddle att. for 5 min. Beat in eggs, the orange zest. Sift the flour, baking powder, baking soda, salt. In another bowl, combine 1/4 cup orange juice, buttermilk, vanilla. Add flour and buttermilk mix. alternately to batter, beginning and ending with flour. smooth the tops, and bake for 45 minutes to 1 hour. Cook the rem. 1/2 cup of sugar with rem. 1/2 cup orange juice over low heat til sugar dissolves. When cakes are done, cool 10 min. On a baking rack, Spoon the orange syrup over cakes and allow cool completely. Orange Cream: Combine milk, orange zest in over medium heat and bring almost to a boil. Remove from heat. Beat egg yolks and sugar on medium-high speed with the paddle about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Low heat, stirring constantly, mixture thickens, about 5 - 7 min. (Pay attention quickly become orange scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, heavy cream. Plastic wrap directly on the custard and refrigerate