Raspberry-Orange Trifle

Ingredients:

Trifle

• 1 orange pound cake, recipe below
• 1 cup of good raspberry jam
• 2 cups fresh raspberries
• Orange cream, recipe below
• 1 cup chilled heavy cream
• 2 tablespoons of sugar
• 0.5 tsp vanilla extract

Orange pound cake

• 220 g unsalted butter at room temperature
• 2.5 cups sugar, divided
• 4 very large eggs at room temperature
• 1/3 cup grated orange zest (6 oranges)
• 3 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 1 teaspoon coarse salt
• 3/4 cup freshly squeezed orange juice, divided in half
• 3/4 cup sour milk or kefir, room temperature
• 1 tsp vanilla extract

Orange cream

• 1.5 cups of milk
• 1 tsp. grated orange zest (1 orange)
• 5 very large egg yolks, room temperature
• 0.5 cups of sugar
• 2 tablespoons sifted cornstarch
• 0.5 tsp vanilla extract
• 0.5 tsp. Grand Marnier liqueur
• 1 tbsp unsalted butter
• 1 tbsp. heavy cream

Preparation:

1. Cut the pound cake into 9 2cm thick slices and spread raspberry jam on 1 side of each slice, using all the jam. Set aside.
2. Place a layer of cake, jam-side up, in the bottom of a 2.5- to 3-quart glass trifle dish, cutting pieces to fit. Top with a layer of raspberries and orange cream. Repeat layers of cake, raspberries, and orange cream, finishing with a third layer of cake, jam-side down, and raspberries.
3. Whip the cream with a mixer. When it begins to thicken, add the sugar and vanilla and continue whipping until stiff peaks form. Garnish the trifle with whipped cream. The trifle can stand for a while at room temperature.
4. Orange pound cake:
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 2 cups of granulated sugar for about 5 minutes, or until light and fluffy. Mixing on medium speed, beat in the eggs, one at a time, and the orange zest.
5. Preheat oven to 350°F (175°C). Grease and flour two 8.5 x 4.5 x 2.5 inch (21 x 11 x 6 cm) loaf pans. Line the bottoms with parchment paper.
6. In a large bowl, sift the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla. Fold the flour and buttermilk mixture into the batter alternately, beginning and ending with the flour. Divide the batter evenly among the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester inserted into the pan comes out mostly clean.
7. While the cupcakes are baking, combine the remaining 1/2 cup granulated sugar with the remaining 1/2 cup orange juice in a small saucepan and heat over low heat until the sugar dissolves. When the cupcakes are done, let them cool for 10 minutes. Remove them from the pans and place them on a wire rack set over a baking sheet. Spoon the orange syrup over the cupcakes and let them cool completely.
8. Orange cream:
   
   Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring to a simmer. Remove from heat.
9. In the bowl of a stand mixer, beat the egg yolks and sugar on medium-high speed until smooth, about 5 minutes. With the mixer running at low speed, add the cornstarch. Beat on medium-low speed until smooth.
10. With the mixer running at low speed, gradually pour the hot milk mixture into the egg mixture. Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the cream thickens, about 5-7 minutes. Watch closely, otherwise it will quickly turn into an orange omelet!
11. Immediately pour the custard through a fine sieve into a large bowl. Add vanilla, Grand Marnier, butter, and heavy cream. Place the cling film directly over the custard and refrigerate to cool.