Summertime Minted Trifle
Summertime Minted Trifle
A light, refreshing trifle made with orange-flavored cake, mint custard, strawberry puree and summertime fruits.
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60 min
Prep Time
04 hrs 25 min
Total Time
10
servings Ingredients
Cake
4 large Land O Lakes® Eggs, separated
34 cup sugar
1 teaspoon freshly grated orange zest
12 teaspoon vanilla
34 cup all-purpose flour
14 cup Land O Lakes® Butter, melted, cooled
Custard
1 (2.9-ounce) package white chocolate pudding and pie filling mix
2 tablespoons white crème de menthe
1 teaspoon freshly grated orange zest
12 teaspoon vanilla
Strawberry Puree
1 pint (2 cups) strawberries, hulled
13 cup powdered sugar
Fruit
1 pint (2 cups) strawberries, hulled, halved
1 nectarine or peach, thinly sliced
Fresh mint leaves, as desired
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
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STEP 2
Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.
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STEP 3
Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored. Gradually add butter alternately with flour, mixing well after each addition. Gently stir in egg whites.
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STEP 4
Pour batter into prepared pan. Bake 25-30 minutes or until cake begins to pull away from sides of pan. Let stand 15 minutes; remove from pan. Cool completely.
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STEP 5
Prepare pudding mix according to package directions. Remove from heat. Stir in crème de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla. Cover; refrigerate 1 1/2 hours or until thickened.
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STEP 6
Place 1 pint strawberries in 5-cup blender container. Cover; blend on high speed until pureed. Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved. Refrigerate 1 hour.
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STEP 7
Tear cake into bite-sized pieces. Place half of cake pieces into glass serving bowl. Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries. Repeat with remaining cake pieces, strawberry puree and custard. Garnish with remaining strawberries, sliced nectarine and mint leaves.
Tip #1
Cake, custard and strawberry puree can be prepared the day before. Assemble trifle just before serving.
250 Calories
16 Fat (g)
95 Cholesterol (mg)
75 Sodium (mg)
42 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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