Lemon Cake Trifle with Orange Caramel
Lemon Cake Trifle with Orange Caramel
Directions
- In a small saucepan, cook the sweetened condensed milk over low for about 15 minutes, stirring continuously, until it is a light brown. Whisk in the orange puree, then cook for another 5 minutes reserve.
- In a medium bowl combine the blueberries, lemon, and sugar. Smash the blueberries lightly with a spoon. Let sit for at least 15 minutes or up to one day under refrigeration.
- Take two slices of cake and chop into large chunks, then evenly distribute into four mason jars. Spoon in the blueberry mix, then top with the other two slices of cake, make sure they are chopped.
- Top with one tablespoon of the orange caramel in each jar. Finish with whipped cream, a drizzle of caramel (optional), and two teaspoons of the candied lemon zest.
Ingredients
- 4 ea Sweet Encore® Italian lemon cream cake slices
- 2 cups Peak Fresh Produce® blueberries
- 1 tsp Ascend® Juice, Lemon
- 1 tsp West Creek® Sugar, Granulated
- 1/4 tsp vanilla extract
- 1/2 cup Asian Pride® Mandarin Orange Segments, pureed
- 1 cup Contgio® condensed milk
- 1 ea Nature's Best Dairy® Whipped Topping , canned
- 1/4 cup candied lemon zest, (see recipe below)
Candied Lemon Zest
Directions
- Combine water and sugar in a small sauce pot. Bring to a simmer, then add the lemon zest.
- Cook for about ten minutes then remove from liquid onto a perforated pan to drain and cool.
Ingredients
- 12 ea Peak Fresh Produce® Lemon(s), zested into large strands
- 1/2 cup West Creek® Sugar, Granulated
- 1/4 cup water
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
