I love assembling desserts. When I'm entertaining, any shortcuts that result in something scrumptious looking and delicious is welcome in my kitchen. I set out to make a trifle... but I somehow have misplaced my trifle bowl. Funny- I don't think I ever actually used it for a trifle before, but I used it all of the time when I was catering as an elevated bowl for salads, dip, fruit, whatever- and now that I actually need it for a trifle, I can't find it. Of course. I think I even had two from the catering days... multiples of everything.
Anyway, I really wanted to make an elegant, yet slightly rustic and well, sloppily decadent looking dessert. I decided to make a trifle-looking layer cake with pound cake, lemon curd cream and whipped cream topped with berries. It turned out beautifully. I think.
Vanilla Pound Cake with Lemon Curd Cream, Whipped Cream & Berries
Vanilla Pound Cake (homemade or purchased)
Recipe of Lemon Curd
1 pint of Whipping Cream
1/4 cup of Sugar
Berries & Fruit
Whip the cream with a whisk attachment until soft peaks form. Add sugar and whip for another 30 seconds. Slice cake into 3 layers with a serrated knife. Layer with whipped cream and lemon curd cream between each layer. Top with whipped cream, berries, fruit and lemon zest.
I bake my cakes with a piece of parchment cut to the shape of the bottom of my pan. You can easily use a store-bought pound cake for this 'assembled' dessert. I baked mine because I wanted a round cake that would fit on this cake stand.
A serrated knife is also known as a bread knife - essential for not tearing up your cake.
Put lots of lemon - half of the recipe between each layer!
Big dollops of whipped cream - enough to smoosh over the sides.
Next layer, please...
This is really just silly simple. I think a cake made in a loaf pan - traditional pound cake - would look great, too.
Pile it on. The messier the better.
Now the pretty fruit. You really can't mess this up - just make it look bountiful, the secret to all great looking food!
Lemon zest adds...
Just the right thing amongst the dark berries. Isn't she a beauty?
Wow. She's messy and pretty at the same time. Can I say wow about my own creation?
She looks great, piled high and overflowing, as part of a Mother's Day Spring table setting.
My 11 year old just saw this and flipped out. Guess I'm making it soon! And "wow" is a good description. I second that!
ReplyDeleteI loooove it!!! It looks so easy and simple, I can't wait to make one. Oh and I love the yellow lemon touch on the top! Great job!
ReplyDeleteGorgeous! I love lemon, cream and fresh berries. Looking forward to making this for my mom on Mother's Day :) Thanks for the great post!
ReplyDeleteThis looks so good - lemon and blueberries is a favorite combo of mine. Do you have a recipe for the pound cake? I have small cake pans as well and always love a good recipe to use.
ReplyDeleteFar too beautiful to be eaten! Far too delicious to not be eaten. Hmmm... Dilemma..
ReplyDeleteI love sloppily decadent! I do! although it is because i can't manage a real neat clean-cut cake... But I wouldn't manage your "sloppy decadent" look too! I think this is more than just beautiful!
Yummy - your cake is beautiful, messily so! I recently made a strawberry meringue cake that was kind of messy - I don't know that I got it to look as messily pretty as it did on the cover of Southern Living magazine, but I was happy with how it turned out. :)
ReplyDeleteYour cake looks amazing!
ReplyDeleteI made this yesterday with angel food cake and strawberries- heavenly!!
ReplyDeleteLOVE the blue plates...can you share what brand they are or where you found them? ;)
ReplyDeletedo you have to eat this right away or can it be made before hand? I have a party tomorrow afternoon and was wondering if it will be okay if I make it today already??
ReplyDelete