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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position. | 2. In a large bowl, mix pound cake dry ingredients; set aside. | 3. In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing). | 4. Now begin adding the flour in about half-cup portions, mixing well after each. | 5. Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level). | 6. Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness). | 7. Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER! | 8. When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside. | 9. WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside. | 10. CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside. | 11. BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too. | 12. JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!). | 13. ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl. | 14. Drizzle 3-4 tablespoons of berry juice over the cubes. | 15. Spread one fourth of cream cheese mixture over the cake cubes. | 16. Sprinkle one teaspoon of cocoa over this, then some crushed berries. | 17. REPEAT this twice. Add about half of the reserved berries to the last layer. | 18. Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving. | 19. Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4 1/2	cups		2602.26	569.7243	42.3045	10.0962
salt	1 1/2	1/2		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
butter	2	cups		2736.0	125.712	85.488	230.4
sugar	2 1/4	cups		1813.455	453.591	0.0	0.0
vanilla	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
egg	9		beaten	643.5	3.24	56.52	42.795
whipping cream	1 1/2	cups		525.6	5.327999999999999	3.906	55.638000000000005
sugar	1/4	cup		1813.455	453.591	0.0	0.0
cream cheese	2	packages	softened	-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
lemon zest	1		chopped	-	-	-	-
sugar	1/2	cup		1813.455	453.591	0.0	0.0
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
raspberry	4 -8	cups		0.0	0.0	0.0	0.0
sugar	3/4	cup		1813.455	453.591	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
baking cocoa	4	teaspoons		-	-	-	-
berry				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.