๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ๐ฌ
๐๐จ๐ฎ๐ง๐ ๐๐๐ค๐ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
๐ธ 1 tablespoon sea salt
๐ธ 2 sticks softened unsalted butter, plus more for pans
๐ธ 1/2 cup Oliveziaโs Lemon Fused Olive Oil
๐ธ 1/2 cup sour cream
๐ธ 2 cups sugar
๐ธ 1 teaspoon pure vanilla extract
๐ธ 9 large, room-temperature eggs
๐ธ 2 tablespoons sanding sugar
๐๐๐ฆ๐จ๐ง ๐๐ฎ๐ซ๐ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 3/4 cup freshly squeezed lemon juice
๐ธ 1 tablespoon lemon zest
๐ธ 2 teaspoons cornstarch
๐ธ 2 whole large eggs plus 2 large yolks
๐ธ 4 Tbs. of Butter Infused Olive Oil
๐ธ 1 cup granulated sugar
๐๐ก๐๐ง๐ญ๐ข๐ฅ๐ฅ๐ฒ ๐๐ซ๐๐๐ฆ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 2 cups heavy whipping cream, chilled
๐ธ 1/3 cup granulated sugar
๐ธ 2 teaspoons good quality vanilla extract
๐ ๐ซ๐๐ฌ๐ก ๐๐๐ซ๐ซ๐ข๐๐ฌ
๐ธ 2 pints of berries: strawberries (halved), black berries, raspberries, and/or blueberries
๐ธ 1/2 cup Oliveziaโs Ripe Peach White Balsamic
๐๐จ๐ฎ๐ง๐ ๐๐๐ค๐ ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Preheat the oven to 325 degrees. Butter two 5-by-9-inch loaf pans.
Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down the sides of the bowl. Reduce speed to medium and add vanilla extract. Lightly beat eggs with the Oliveziaโs Lemon Fused EVOO, and add to the mixing bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on the counter to distribute and smooth the tops.
Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into the center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans and let cool completely on a wire rack.
๐๐๐ฆ๐จ๐ง ๐๐ฎ๐ซ๐ ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil for 2 minutes while whisking constantly. Remove from heat and whisk in the Oliveziaโs Vegan Butter EVOO until smooth.
๐๐ก๐๐ง๐ญ๐ข๐ฅ๐ฅ๐ฒ ๐๐ซ๐๐๐ฆ ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.
๐ ๐ซ๐๐ฌ๐ก ๐๐๐ซ๐ซ๐ฒ ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Macerate (soak) the fresh berries in the Oliveziaโs Ripe Peach White Balsamic for 15 minutes before assembling the trifle.
๐๐ฌ๐ฌ๐๐ฆ๐๐ฅ๐ข๐ง๐ ๐ญ๐ก๐ ๐๐ซ๐ข๐๐ฅ๐
Cut one pound cake loaf into one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Oliveziaโs Ripe Peach White Balsamic onto the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layers two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.
Serves 10 -12 generously.
Adapted from: Veronica Foods
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