Zutaten für Passover English Trifle
- Sherry Wine
- Strawberries
- Bananas
- Pineapple Chunks
- Oranges
- Kiwi Fruits
- 2 ¼ cups (450g) granulated sugar
- 1 cup (120g) matzo cake meal
- Zest of 1 ½ oranges
- 8 large egg whites
- Pinch of salt
- ¼ cup (60ml) fresh orange juice
- 2 tablespoons (15g) potato starch
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Zubereitung von Passover English Trifle
- **Angel Food Cake:**
- Preheat oven to 325°F (160°C).
- In a bowl, whisk together ¾ cup (150g) sugar, 1 cup (120g) matzo cake meal, and the zest of 1 orange.
- In a large mixer bowl, beat 8 large egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining 1 cup (200g) sugar, 1 tablespoon at a time, alternating with ¼ cup (60ml) fresh orange juice, beating well after each addition.
- Continue beating until stiff, glossy peaks form.
- Gently fold in the matzo meal mixture, ¼ at a time, using 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
- Pour batter into an ungreased 10-inch tube pan.
- Bake for 50-60 minutes, or until the cake springs back when lightly touched.
- Invert the pan immediately upon removal from the oven and let cool completely.
- **Orange Pudding:**
- In a medium saucepan, whisk together ½ cup (100g) sugar and 2 tablespoons (15g) potato starch.
- Slowly whisk in 2 cups (475ml) orange juice, ensuring no lumps form.
- Add the zest of ½ orange.
- Cook over low heat, stirring constantly, until the mixture thickens and is smooth (about 20 minutes).
- Cover and chill completely (can be made a day ahead).
- **Assembly:**
- Cut the cooled angel food cake into 1-inch fingers.
- Let the cake fingers stand uncovered for a few hours to slightly dry out.
- Arrange cake fingers around the bottom and sides of a deep glass bowl or trifle dish.
- Sprinkle with ⅓ cup (80ml) sherry.
- Arrange about half of your chosen sliced fruit (approx. 2 cups) on and around the cake fingers.
- Pour over half of the chilled orange pudding.
- Add another layer of cake fingers.
- Sprinkle with more sherry.
- Pour over the remaining pudding.
- Cover and refrigerate until fully chilled (at least 4 hours).
- Before serving, top with the remaining fruit and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
136g
Fat
0g
Carbs
13g
