Summertime Minted Trifle

  1. Heat oven to 350F.
  2. Grease and flour 9-inch round cake pan; set aside.
  3. Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form.
  4. Set aside.
  5. Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored.
  6. Gradually add butter alternately with flour, mixing well after each addition.
  7. Gently stir in egg whites.
  8. Pour batter into prepared pan.
  9. Bake 25-30 minutes or until cake begins to pull away from sides of pan.
  10. Let stand 15 minutes; remove from pan.
  11. Cool completely.
  12. Prepare pudding mix according to package directions.
  13. Remove from heat.
  14. Stir in creme de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla.
  15. Cover; refrigerate 1 1/2 hours or until thickened.
  16. Place 1 pint strawberries in 5-cup blender container.
  17. Cover; blend on high speed until pureed.
  18. Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved.
  19. Refrigerate 1 hour.
  20. Tear cake into bite-sized pieces.
  21. Place half of cake pieces into glass serving bowl.
  22. Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries.
  23. Repeat with remaining cake pieces, strawberry puree and custard.
  24. Garnish with remaining strawberries, sliced nectarine and mint leaves.

o lakes eggs, sugar, freshly grated orange zest, vanilla, flour, butter, white chocolate, white creme, freshly grated orange zest, vanilla, strawberries, powdered sugar, strawberries, nectarine, mint leaves

Taken from www.landolakes.com/recipe/2200/summertime-minted-trifle (may not work)

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