Zutaten für Cranberry Raspberry Trifle
- 4 large eggs, 4 large egg yolks
- 1 ¾ cups granulated sugar, 2 teaspoons granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- Pinch of salt
- Cake Flour (All-Purpose Flour is used instead)
- 10 tablespoons unsalted butter
- 2 cups whole milk
- ½ cup heavy cream
- 1 ½ cups all-purpose flour, 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 cup frozen raspberries
- 1 tablespoon raspberry liqueur (optional)
- 12 ounces fresh cranberries
- ½ cup water
- 2 tablespoons fresh lemon juice
- ½ cup slivered almonds
- Fresh raspberries for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Raspberry Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Cranberry Raspberry Trifle
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper.
- In a mixing bowl, combine 4 large eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and a pinch of salt.
- Place the bowl over a pan of simmering water and whisk until the mixture is warm.
- Remove from heat and beat with an electric mixer until the mixture doubles in volume and forms a ribbon when the beater is lifted.
- In a separate bowl, sift together 1 ½ cups all-purpose flour.
- Gently fold the flour into the egg mixture using a rubber spatula.
- In a small bowl, melt ¼ cup (½ stick) unsalted butter. Remove ¼ of the batter and mix it with the melted butter.
- Gently fold the butter-batter mixture back into the remaining batter.
- Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
- Bake for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack and carefully remove the parchment paper. Let the cake cool completely.
- While the cake cools, prepare the custard and cranberry fillings and candied almonds (see individual instructions below).
- **Custard Filling:**
- In a medium saucepan, heat 2 cups whole milk and ½ cup heavy cream to a boil.
- In a mixing bowl, whisk together ¼ cup granulated sugar, 2 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
- Whisk in 4 large egg yolks until light.
- Gradually whisk in one-quarter of the hot milk mixture into the egg mixture.
- Return the egg mixture to the saucepan and cook over medium-high heat, whisking constantly, until the mixture thickens (about 3 minutes).
- Remove from heat and stir in ¼ cup (½ stick) unsalted butter and 1 teaspoon vanilla extract.
- Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for 30 minutes.
- Place 1 cup of the cooled custard in a food processor. Add 1 cup raspberries and 1 tablespoon raspberry liqueur (optional). Process until blended but some berries remain.
- Cover and refrigerate remaining plain custard.
- **Cranberry Filling:**
- Combine 12 ounces fresh or frozen cranberries, ½ cup water, ½ cup granulated sugar, 1 tablespoon lemon zest, and 2 tablespoons lemon juice in a medium saucepan.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until the cranberries pop and the flavors blend (about 10 minutes).
- Let cool to room temperature.
- **Candied Almonds:**
- Melt 2 tablespoons unsalted butter in a small skillet over medium-high heat.
- Add ½ cup slivered almonds and 1 teaspoon granulated sugar. Cook, stirring constantly, until the sugar dissolves and the almonds are golden brown.
- Sprinkle with 1 teaspoon additional sugar and spread on waxed paper to cool. Store in an airtight container.
- Cut the cooled cake horizontally in half with a long serrated knife. Trim to fit a 2 ½-quart glass trifle dish.
- Spread half of the cranberry filling on each cake layer.
- Place one cake layer, filling-side up, in the trifle dish.
- Top with the raspberry custard filling.
- Top with the remaining cake layer, filling-side up, and cover with the remaining plain custard filling.
- Refrigerate, covered, for at least 1 hour, or up to 24 hours.
- Garnish with candied almonds and fresh raspberries before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
140g
Fat
75g
Carbs
16g
