Mango-Lime Trifle with Brown Butter Cake

Ingredients

  • 1 tablespoon sugar
  • 2/3 cups heavy whipping cream, very cold
  • ½ cup toasted sweetened coconut flakes (optional)
  • ¼ cup Champagne (optional)
  • 1/3 cup sugar
  • 1 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • + 17 more ingredients
    • 2 ½ cups mango purée
    • 3 ½ cups fresh mango, chopped into 1-inch chunks and, if you want, raspberries
    • 4 tablespoons butter, cut into 4 pieces
    • 2 eggs
    • 4 tablespoons cornstarch
    • pinches salt
    • 1 vanilla bean, scraped, seeds and pod saved
    • 2 cups whole milk
    • 1 ¼ cup buttermilk
    • 2 egg yolks
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 2/3 cup sugar
    • 2 teaspoons salt
    • 2 ¼ teaspoons baking powder
    • 2 ¼ cups all-purpose flour
    • 3 sticks unsalted butter

Make the cake: Heat the oven to 350° F. Butter and lightly flour three 9-inch cake pans, tapping out any excess flour. In a heavy-bottomed saucepan, melt the butter. Cook over medium to low heat, stirring once in a while until foamy, then continue to cook, stirring frequently, until you are seein...

View full recipe at SpringPad

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