Line the bottoms with parchment paper.Ĭream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. The trifle can sit for awhile at room temperature. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries. Top with a layer of raspberries and orange cream. Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Place plastic wrap directly on the custard (not the bowl) and refrigerate until very cold.Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Whisk until smooth and transfer to a bowl. Off the heat, stir in the butter, heavy cream, Grand Marnier, Cognac, and vanilla. If you lift some custard with the whisk, it should fall back onto itself in a ribbon. When the custard starts to clump on the bottom of the pan, stir constantly with a whisk (don’t beat it!) to keep the custard smooth.Ĭook over low heat until the custard is very thick like pudding. Pour the mixture back into the saucepan and cook over medium-low heat for 5 to 7 minutes, stirring constantly with a wooden spoon, until the mixture starts to thicken. With the mixer on low, slowly pour the hot milk into the egg mixture. Meanwhile, scald the milk in a medium saucepan. Reduce the speed to low and add the cornstarch. Cut in wedges and serve.īeat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 4 minutes, until very thick. Set aside for one hour, until the chocolate sets. Pour the ganache on the cake, allowing it to drip down the sides. Place the top of the second cake on top, cut side down. Place the bottom of the second cake on top, cut side up. Place the top of the first cake on top, cut side down, and repeat with the soak and pastry cream. Spread a third of the Grand Marnier Pastry Cream on the cake. Place the bottom of one cake on a flat plate, cut side up. To assemble, cut both cakes in half horizontally.
Remove from the heat and set aside for 25 to 30 minutes, stirring occasionally, until the chocolate is thick enough to fall back on itself in a ribbon. Stir occasionally with a wooden spoon, just until the chocolates melt. Off the heat, add the Grand Marnier and set aside.įor the chocolate glaze, combine the heavy cream, semisweet chocolate chips, bittersweet chocolate, corn syrup, vanilla, and coffee in a heatproof bowl set over a pot of simmering water. Cool to room temperature.įor the soak, combine the orange juice and sugar in a small (8-inch) sauté pan and heat until the sugar dissolves. Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a baking rack, flipping them so the top sides are up. Bake for 22 to 25 minutes, until a toothpick comes out clean. Don’t overmix! Pour the batter evenly into the prepared pans. By hand, first whisk in the warm milk mixture and then slowly whisk in the flour mixture.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 4 minutes, until thick and light yellow and the mixture falls back on itself in a ribbon. In a small bowl, sift together the flour, baking powder, and salt and set aside. Off the heat, add the vanilla and orange zest, cover the pan, and set aside.
Set aside.įor the cake, scald the milk and butter in a small saucepan over medium heat (see note). Butter two 9-inch round baking pans, line them with parchment paper, butter and flour the pans, and tap out the excess flour.
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