Lemon Raspberry Trifle

This beauty came out of a little mistake. Don’t some of the best ones happen that way!? I was making an angel food cake for Finley’s birthday and sprayed the pan, not thinking about it and when I went to invert the pan after baking, the whole cake fell out. Needless to say it wasn’t going to be pretty served on a plate. I couldn’t let the cake go to waste, it was still perfectly good. Sooo I cut it into cubes and layered it with some zesty bright lemon curd and lots of rich cream cheese whipped cream and raspberries for color and sweetness. Its all the layers of love you need to brighten any day!

Angel food cake

• 1 1/2 cups powdered sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (about 10-12 eggs)
• 1 1/2 tsp. cream of tartar
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1 1/2 tsp. almond extract
• 1/4 tsp. salt
• 1 1/2 pints fresh raspberries

Directions

Preheat the oven to 375 degrees.

In a medium bowl sift together the powdered sugar and cake flour to make sure there’s no lumps. Then in a stand mixer with a whisk attachment, start to beat the egg whites and cream of tartar together. Then when they start to get foamy gradually add in the granulated sugar, almond extract vanilla extract and salt. Then beat on high until stiff glossy peaks. About 5-7 minutes.

Once that happens fold in the flour mixture 1/2 cups at a time. Try not to loose to much of the air in the batter. Scraping along the sides and make sure everything gets incorporated evenly. Pour the batter into an uncreased tube pan, and bake for about 30-35 minutes. Just until it’s light and golden. Once it’s out of the oven carefully invert it onto a glass bottle. Let it cool completely upside down.

Lemon Curd

• 4 large egg yolks
• 2/3 cup granulated sugar
• 1 tbsp. lemon zest
• 1/3 cup lemon juice
• pinch of salt
• 6 tbsp. unsalted butter, room temperature

Directions

In a double boiler, fill the bottom with about 2 inches of water, place another sauce pan inside and place on the heat over medium. Just get the water simmering.

Crack the egg yolks, granulated sugar, lemon zest, lemon juice and salt into the top pan. Using a whisk, combine until everything is completely incorporated. Constantly whisk until the mixture starts to thicken. It will coat the back of a spoon and leave a line if you run your finger through it. It will take about 10 minutes. If it’s not thickening turn the heat up a little and keep whisking.

Remove the pan from the heat and stir in the room temp butter. Let it completely melt in. Place a fine mesh strainer over a bowl and pour the curd through. Cover with plastic wrap placing it directly on to the lemon curd and chill in the fridge for about an hour.

Cream Cheese Whipped Cream

• 1 (8 oz) block cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 1 cup heavy cream

In a large bowl with an electric mixer, cream together the cream cheese, granulated sugar and vanilla. Then while mixing gradually add in the heavy cream. Beat until stiff peaks.

Now to assemble! Grab a clear glass serving bowl. Cut the angel food cake into large cubes. Place the first layer of whipped cream in the bottom, then the angel food cake, lemon curd and then raspberries. Keep layering to the top and make it look pretty. Serve immediately or keep in the fridge covered for up to 2-3 days. Enjoy!