Cranberry Raspberry Trifle Receita

Como fazer Cranberry Raspberry Trifle

1. Preheat oven to 350°F (175°C).
2. Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper.
3. 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.
4. Place the bowl over a pan of simmering water and whisk until the mixture is warm.
5. Remove from heat and beat with an electric mixer until the mixture doubles in volume and forms a ribbon when the beater is lifted.
6. In a separate bowl, sift together 1 ½ cups all-purpose flour.
7. Gently fold the flour into the egg mixture using a rubber spatula.
8. In a small bowl, melt ¼ cup (½ stick) unsalted butter. Remove ¼ of the batter and mix it with the melted butter.
9. Gently fold the butter-batter mixture back into the remaining batter.
10. Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
11. Bake for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let the cake cool in the pan for 10 minutes.
13. Invert the cake onto a wire rack and carefully remove the parchment paper. Let the cake cool completely.
14. While the cake cools, prepare the custard and cranberry fillings and candied almonds (see individual instructions below).
15. **Custard Filling:**
16. In a medium saucepan, heat 2 cups whole milk and ½ cup heavy cream to a boil.
17. In a mixing bowl, whisk together ¼ cup granulated sugar, 2 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
18. Whisk in 4 large egg yolks until light.
19. Gradually whisk in one-quarter of the hot milk mixture into the egg mixture.
20. Return the egg mixture to the saucepan and cook over medium-high heat, whisking constantly, until the mixture thickens (about 3 minutes).
21. Remove from heat and stir in ¼ cup (½ stick) unsalted butter and 1 teaspoon vanilla extract.
22. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for 30 minutes.
23. 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.
24. Cover and refrigerate remaining plain custard.
25. **Cranberry Filling:**
26. 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.
27. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the cranberries pop and the flavors blend (about 10 minutes).
28. Let cool to room temperature.
29. **Candied Almonds:**
30. Melt 2 tablespoons unsalted butter in a small skillet over medium-high heat.
31. Add ½ cup slivered almonds and 1 teaspoon granulated sugar. Cook, stirring constantly, until the sugar dissolves and the almonds are golden brown.
32. Sprinkle with 1 teaspoon additional sugar and spread on waxed paper to cool. Store in an airtight container.
33. Cut the cooled cake horizontally in half with a long serrated knife. Trim to fit a 2 ½-quart glass trifle dish.
34. Spread half of the cranberry filling on each cake layer.
35. Place one cake layer, filling-side up, in the trifle dish.
36. Top with the raspberry custard filling.
37. Top with the remaining cake layer, filling-side up, and cover with the remaining plain custard filling.
38. Refrigerate, covered, for at least 1 hour, or up to 24 hours.
39. Garnish with candied almonds and fresh raspberries before serving.