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This is the perfect summer dessert: simple, cool, sweet and tangy.
For the cake:
Preheat the oven to 350 F.
Place the sugar in a medium bowl and add the zest of the lemon, the lemon juice, and the vanilla. Add the butter and mix everything together.
Whisk the eggs in a small bowl until they are uniformly yellow. Then pour them into the butter mixture and whisk to combine. Whisk in the milk as well.
In another medium bowl mix the flour, cornmeal, baking powder and salt. Pour the flour mixture into the butter mixture and whisk to combine.
Pour the batter into a greased 9 1/2 inch rectangular loaf pan and bake until a cake tester comes out cleanly, about 50 minutes. Then remove it from the oven and let cake cool in the pan.
For the strawberries:
Place the strawberries, sugar, and water in a small saucepan. Cook the mixture over high heat, mashing the strawberries as you go. Use a spoon or a potato masher and continue until it is the consistency of a loose jam. This takes around 30 minutes. Then remove pan from the heat and set it aside to let the mixture cool completely before you use it.
For the trifle:
Using a hand mixer, whip the cream but be careful not to over whip it. For this trifle I like the cream to be soft and not stiff, as is usually more desirable.
Slice the cake into slices about half an inch thick. Slice a few pieces at a time. I found I still had a nub of extra cake. Place a layer of cake (about a third of the total amount) in the bottom of a tall bowl or trifle dish. Sometimes it can be helpful to place a couple slices up the sides as well. Cover the slices in a layer of whipped cream (about a third of it), then a layer of the strawberries (about a third). Follow with another third of each ingredient: a layer of cake, a layer of cream and a layer of strawberries. Finish with a final layer of cake, a final layer of cream and a final layer of strawberries. Place in the fridge before serving. This dessert benefits from being made ahead of time. It is best the next day. Enjoy!
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!