Trix Custard Cake
by Tracy Hersh
Inspired by Kitchen Nostalgia’s Vanilla Magic Custard Cake
Equipment:
8 x 3 inch round baking pan
Parchment paper
1 Tablespoon unsalted butter
1 Tablespoon flour
2 cups Trix cereal
4 eggs, separated
1 Tablespoon orange extract or orange liqueur
1 Tablespoon water
1/2 cup + 2 Tablespoons sugar
1/2 cup butter melted, and cooled
3/4 cup flour
2 cups whole milk, lukewarm
Garnish:
Confectioner's sugar
Heavy whipping cream
Maraschino cherries
Lime zest
Trix
Preheat oven to 325°F.
Place the 8 x 3 inch on a piece of parchment paper. Trace around the bottom of the pan. Cut out the circle of parchment paper and set aside. Butter the bottom of the pan and then place the round cut parchment into pan. Butter the parchment and the sides of the pan using 1 Tablespoon butter. Toss 1 Tablespoon of flour into the pan and shake around until the sides and bottom or covered. Shake out the excess. Pour the Trix into the pan. Set aside.
With an electric mixer, whisk the egg whites until stiff peaks form. In another bowl, mix the egg yolks, orange extract water and sugar until thick and pale. Add the melted butter and mix again. Add the flour and milk and mix until incorporated. Gently fold in the egg whites. Pour the mixture into the baking pan. The Trix will float to the top. Bake in the oven for 1 hour. The top should be golden brown.
Let the cake cool completely or it will fall apart when you try to remove it from the pan. Using a butter knife, gently go around the sides of the pan to loosen the cake from the pan. Gently turn the pan upside down onto a large plate. Remove the parchment paper, then using another plate turn the cake right side up again so the Trix are on the top. Dust the cake with confectioner's sugar. Slice and serve with a dollop of whipped cream, maraschino cherry, lime zest and Trix.
Inspired by Kitchen Nostalgia’s Vanilla Magic Custard Cake
Equipment:
8 x 3 inch round baking pan
Parchment paper
1 Tablespoon unsalted butter
1 Tablespoon flour
2 cups Trix cereal
4 eggs, separated
1 Tablespoon orange extract or orange liqueur
1 Tablespoon water
1/2 cup + 2 Tablespoons sugar
1/2 cup butter melted, and cooled
3/4 cup flour
2 cups whole milk, lukewarm
Garnish:
Confectioner's sugar
Heavy whipping cream
Maraschino cherries
Lime zest
Trix
Preheat oven to 325°F.
Place the 8 x 3 inch on a piece of parchment paper. Trace around the bottom of the pan. Cut out the circle of parchment paper and set aside. Butter the bottom of the pan and then place the round cut parchment into pan. Butter the parchment and the sides of the pan using 1 Tablespoon butter. Toss 1 Tablespoon of flour into the pan and shake around until the sides and bottom or covered. Shake out the excess. Pour the Trix into the pan. Set aside.
With an electric mixer, whisk the egg whites until stiff peaks form. In another bowl, mix the egg yolks, orange extract water and sugar until thick and pale. Add the melted butter and mix again. Add the flour and milk and mix until incorporated. Gently fold in the egg whites. Pour the mixture into the baking pan. The Trix will float to the top. Bake in the oven for 1 hour. The top should be golden brown.
Let the cake cool completely or it will fall apart when you try to remove it from the pan. Using a butter knife, gently go around the sides of the pan to loosen the cake from the pan. Gently turn the pan upside down onto a large plate. Remove the parchment paper, then using another plate turn the cake right side up again so the Trix are on the top. Dust the cake with confectioner's sugar. Slice and serve with a dollop of whipped cream, maraschino cherry, lime zest and Trix.
No comments:
Post a Comment