Trifle with strawberries & caramel-coated bananas pt 1
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Trifle with strawberries & caramel-coated bananas pt 1
  Strawberries    Bananas    Cakes  
Last updated 6/12/2012 1:27:13 AM. Recipe ID 62003. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Trifle with strawberries & caramel-coated bananas pt 1
 Categories: Dessers, Cakes
      Yield: 16 Servings
 
MMMMM----------------------------CAKE---------------------------------
           Nonstick vegetable oil spray
     10 lg Eggs, room temperature
      1 c  Plus 4 tablespoons sugar
  3 1/2 ts Vanilla extract
      1 ts Salt
      1 c  Plus 4 tablespoons all
           -purpose flour
      5 tb Unsalted butter, melted,
           -lukewarm

MMMMM--------------------------CUSTARD-------------------------------
  1 1/2 c  Whole milk
      1    Vanilla bean, split
           -lengthwise
      6 lg Egg yolks
    1/3 c  Sugar
  2 1/2 tb All purpose flour
    1/2 c  Chilled whipping cream

MMMMM-----------------------CARAMEL SYRUP----------------------------
      1 c  Sugar
    1/3 c  Plus 5 tablespoons water

MMMMM--------------------------ASSEMBLY-------------------------------
           Powdered sugar
    2/3 c  Raspberry jam
      8 tb Dark rum
      2    Baskets (1-pound) fresh
           -strawberries, hulled,
           -sliced, or three 10-ounce
           -package sliced frozen
           -strawberries in syrup,
           -thawed, drained well
      8 md Bananas, peeled, cut into
           -1/3-inch-thick slices
           Additional fresh
           -strawberries
           Additional bananas
           Whipped cream
           Fresh mint sprigs(optional)
 
  Cake: Preheat oven to 350F. Lightly spray 15 1/2 x 10 1/2 x 1-inch
  jelly roll pan with vegetable oil spray. Line bottom of pan with
  waxed paper, extending paper slightly at short ends; spray paper.
  Using electric mixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar,
  1-3/4 teaspoons vanilla and 1/2 teaspoon salt in large bowl until
  mixture triples in volume and is thick enough to fall in heavy ribbon
  when beaters are lifted, about 12 minutes. Sift 1/2 cup plus 2
  tablespoons flour over batter in 2 additions, gently folding just to
  combine after each addition. Drizzle 2 1/2 tablespoons butter over
  and fold in gently (do not overmix or batter will deflate). Pour
  batter evenly into prepared pan.
  
  Custard: Place milk in medium saucepan. Scrape in seeds from vanilla
  bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium
  bowl until smooth. Gradually whisk in hot milk mixture. Return
  mixture to pan; whisk over medium heat until custard thickens and
  boils, about 4 minutes. Strain into medium bowl. Press plastic wrap
  onto surface. Chill until cold, about 3 hours. Using electric
  mixture, beat cream in medium bowl to stiff peaks. Fold cream into
  cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
  
  Syrup: Stir sugar and 1/3 cup water in heavy small saucepan over low
  heat until sugar dissolves. Increase heat; boil without stirring
  until syrup turns deep amber, brushing down sides of pan with wet
  pastry brush and swirling pan occasionally. Remove from heat. Add 3
  tablespoons water (mixture will bubble vigorously). Stir until
  caramel is smooth. Pour caramel into medium bowl; mix in remaining 2
  tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand
  at room temperature.)
  
  Assembly: Sift generous amounts of powdered sugar over 2 kitchen
  towels. Cut around pan sides to loosen cakes. Turn cakes out onto
  prepared towels. Peel off paper.
  
  Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake
  crosswise in half. Spread half of jam mixture over 1 piece of each
  cake. Gently press second piece of each cake onto jam.
  
  Cut cake sandwiches crosswise into 3/4-inch-wide strips. Arrange
  enough cake strips in 3 1/2- to 4-quart glass trifle dish or bowl to
  cover bottom, trimming strips to fit and allowing jam layer to show
  at sides. Brush cake layer with 2 tablespoons rum. Top with half of
  sliced berries, arranging some to show at sides of dish.
  
  continued in part 2
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 62003 (Apr 03, 2005)

[an error occurred while processing this directive]