Luscious layers of orange custard are sandwiched between slices of pound cake and topped off with fresh fruit.
2 tablespoons grated orange rind
1/3 cup fresh orange juice
1/4 cup unsalted butter, melted
1/2 cup sugar
1 large egg
1 large egg yolk
1/4 teaspoon orange extract
1 pound pound cake (12 ounce size)
1 cup sliced fruit, such as berries and oranges
In top of double boiler or medium-size bowl, whisk together rind, juice, butter, sugar, egg and egg yolk. Place over simmering water; cook, stirring, until thickened and instant-read thermometer registers 160 degrees F, about 10 minutes. Remove from heat. Stir in extract. Place plastic wrap on filling. Chill until cool and thick, 30 minutes.
Place cake, crown side down, on work surface. Trim crown slightly for loaf to lie flat. With serrated knife, cut loaf horizontally into 3 equal layers.
Place 1 cake layer, cut side up, on work surface. Spread a third of filling over top. Repeat with 1 more layer. Sandwich all 3 layers together; place cake, crown side down, on a serving plate.Spread remaining orange filling over top of cake. Arrange fruit on top. Chill slightly before serving.
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reviews & comments
September 30, 2010
Very moist and if you like citrus then you should love this!