Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | 12-ounce bags frozen unsweetened raspberries, thawed |
¾ cup | Sugar |
¾ cup | Sugar |
3 tablespoons | Potato starch |
2¾ cup | Liquid nondairy creamer |
6 larges | Egg yolks |
1 tablespoon | Grated lemon peel |
1 teaspoon | Fresh lemon juice |
6 tablespoons | (3/4 stick) unsalted pareve margarine, diced |
3 tablespoons | Frozen orange juice concentrate, thawed |
1 tablespoon | Fresh lemon juice |
1 tablespoon | Grated orange peel |
1 tablespoon | Grated lemon peel |
½ cup | Matzo cake meal |
½ cup | Potato starch |
8 larges | Eggs, separated |
1½ cup | Sugar |
½ teaspoon | Coarse salt |
6 \N | Ripe bananas, peeled, thinly sliced |
\N \N | Fresh mint sprigs (optional) |
\N \N | Lemon twists (optional) |
\N \N | Additional banana slices (optional) |
RASPBERRY SAUCE
CUSTARD
CAKE
This recipe has been sent to you from the web site Epicurious. The URL of the site is
The classic Passover sponge cake transformed: Here it's layered with raspberry sauce, lemon custard and sliced bananas.
For sauce: Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
For custard: Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended.
Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
For cake: Preheat oven to 350 deg. F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
Using handheld electric mixer, beat egg yolks and ¾ cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining ¾ cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.) Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares.
Place 3 banana slices in each of twelve 1- to 1¼-cup stemmed glasses.
Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 ½ tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.
12 servings
Bon Appetit,
continued in part 2