Ganache's Lemon Poppyseed Trifles - - Tyler, Longview, Jacksonville |ETX News

Ganache's Lemon Poppyseed Trifles

For the cake:

2 ½ cups cake flour

1 tsp. baking powder

6 whole eggs

2 cups sugar

Zest of 4 Meyer lemons

2/3 cup heavy whipping cream

12 Tbsp. melted butter

½ tsp. salt

3 tsp. poppy seeds

For the lemon cream:

2 whole eggs

5 egg yolks

1 cup sugar

½ cup freshly-squeezed Meyer lemon juice

4 Tbsp. butter

1 ½ cups cold, heavy whipping cream

For the berries:

1 dry pint of fresh ripe strawberries

About ¼ cup of sugar, or to taste

Zest of 1 orange

1 tsp. vanilla paste

Make the cake:

Preheat your oven to 350 degrees Fahrenheit. Butter and flour a 13x17" half sheet pan and set aside. In a mixer fitted with the whisk attachment, whip the eggs until frothy. Slowly add the salt and the sugar, and whip for one minute, or until the mixture begins to increase in volume. Sift the flour and baking powder together, and add the poppy seeds. Alternate adding the dry ingredients with the cream and lemon zest, keeping the mixer at low speed, until combined. Add the melted butter, mix until just combined, and pour into the prepared pan, spreading evenly (make sure to scrape all of the lemon zest from the whisk; it likes to hang on, and we can't go wasting good zest!) Bake for about 20 minutes or until the cake is light golden yellow and beginning to pull away from the sides of the pan. Set aside to cool.

Make the lemon cream:

In a heatproof bowl, combine all ingredients except for the heavy cream. Set the bowl over a pan of simmering water, and whisk constantly until the mixture thickens and will coat the back of a spoon. If you have one, a thermometer makes this even easier: you want the mixture to reach 173 degrees, but not exceed 176. Immediately remove the pan from the heat, pass the lemon curd through a chinois or a fine-meshed sieve into a bowl, and place a piece of plastic wrap directly on the surface. Pop it in the fridge and let it cool completely. Once it's cool, give it a whisk to smooth it out a bit. In a mixing bowl fitted with the whisk attachment, whip the cold cream until medium peaks form. Fold the cream into the curd, being careful not to over mix. Cover and return to the fridge until you're ready to use.

Macerate the berries:

Wash and hull the berries, discarding any that are too soft. Cut them into a small dice, and combine them with the sugar (to taste,) orange zest, and vanilla paste. Set aside to macerate for 10 minutes.

Assemble the trifles:

Using a round cutter that is roughly the same size as your trifle dishes, cut the cake into 12 rounds. Line each dish with a round of cake. Next, top the cake with a heaping tablespoon of macerated berries. Spread evenly. Top the berries with a heaping tablespoon of the chilled lemon cream, spreading evenly as well. Repeat layering until the dishes are full, and garnish with a sprig of mint. If not serving right away, cover the dishes and refrigerate. The cake and the lemon cream can be made a day in advance, covered, and chilled until ready to use. The berries should be used as soon as possible. Serves 6.

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