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Ingredientes
- 9 pt Blueberries, divided
- 1 c. Granulated Sugar
- 1/2 c. Water
- 2 Tbsp. Lemon juice
- 2 lrg Large eggs
- 8 x Egg Yolks
- 1 1/2 c. Granulated Sugar
- 1 c. Lemon Juice
- 2 1/2 c. Heavy Cream lb Cake:
- 10 ounce Unsalted Butter, softened
- 1 1/4 c. Granulated Sugar
- 4 lrg Large eggs
- 6 x Egg Yolks
- 1 tsp Almond Extract
- 1 c. Plus 1 Tbs. Cake Flour, divided
- 3/4 c. Fine Cornmeal
- 3 1/2 tsp Baking Pwdr
- 1/2 tsp Salt Whipped Cream
Direcciones
- To prepare the Blueberry Sauce, bring the sugar, water, and 6 c. blueberries to a boil in a heavy saucepan over medium heat. Reduce heat and simmer for 15 min. Puree in a blender and strain through a fine mesh sieve. Set aside; add in the lemon juice when cold.
- To prepare the Lemon Custard, whisk the Large eggs and egg yolks with the sugar. Whisk in the lemon juice and the heavy cream. Strain the mix through a fine mesh sieve.
- Divide custard between two 8-inch x 8-inch pans. Place the pans in a warm-water bath, with the water coming to a point about halfway up the rim of pans. Cover with foil, making sure not to splash any warm water on the custard.
- Bake at 300-F degrees till set, about 45 min. The custard should be slightly hard. Chill to chill.
- To prepare the Lb. Cake, blend the butter and sugar in a mixing bowl with a handheld mixer till fluffy, about 8 min.
- Add in whole Large eggs and yolks, one at a time, mixing for about 30 seconds between each addition. Add in almond extract, mix to combine.
- In a separate mixing bowl, sift together flour, cornmeal, baking pwdr, and salt. Fold dry mix into the cake batter.
- Pour the batter into 3 parchment-lined 8-inch-round cake pans. Bake for 30 min in a pre-heated 350-F degree oven till golden.
- Turn out on a wire rack to cold.
- To assemble the Blueberry-Lemon Trifle, slice the lb. cakes in half to create a total of 6 layers.
- Pour some cooled blueberry sauce in the bottom of an 8- or possibly 9-inch glass trifle bowl.
- Place one layer of lb. cake on top of the sauce and brush with more blueberry sauce, then add in a layer of custard about 1/2-inch thick and sprinkle a c. of fresh blueberries over the custard. (You should have about 3 pints of blueberries remaining for the layering and final garnish.)
- Repeat the layering process, ending with lb. cake, over that drizzle the remaining blueberry sauce.
- Refrigerateovernight or possibly at least 8 hrs. Remove from refrigerator at least one hour before serving. Garnish with whipped cream and blueberries.
- Kitchen Staff Tip: If you find which 9 pints of blueberries are a little out of your budget, you can always purchase prepared blueberry sauce, and use only 3 pints of fresh blueberries in the layers of your trifle. Some sauces are a bit thick and may need a little water for lightening. Rely on your own discretion in this regard when preparing your trifle; or possibly move next to a blueberry farm (either method should work fine).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 12 servings | |
| Calories 654 | |
| Calories from Fat 199 | 30% |
| Total Fat 22.59g | 28% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 505mg | 21% |
| Potassium 259mg | 7% |
| Total Carbs 112.6g | 30% |
| Dietary Fiber 5.8g | 19% |
| Sugars 84.45g | 56% |
| Protein 6.66g | 11% |
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