cherry peach & lemon cake trifles

                                                                                        {recipe & photos from cannelle et vanille}                                                      

i saw this recipe for these gorgeous trifles the other day and my mouth has been watering for one ever since! they would be the perfect treat on a hot summer day, just like today.

texas heat can be brutal. 

the cherries look absolutely amazing! i can't wait to make this for my babe and i. zachary doesn't have much of a sweet-tooth, but i'm almost positive the peaches and cherries will do him in. ;)

lemon sponge cake:

    3 large eggs, separated

    1/2 a cup of natural cane sugar, divided

    1 teaspoon of vanilla extract

    1 teaspoon of finely grated lemon zest

    1/4 teaspoon of fine sea salt

    2 tablespoons of unsalted butter, melted

    1/3 cup of millet flour

    1/3 cup of almond flour

preheat oven to 350F. line a 9-inch cake pan with parchment and grease the sides with butter.

in the bowl of a mixer, combine the egg yolks, 1/4 cup of natural cane sugar, vanilla extract, and lemon zest. whip on high until they are thick and pale, about 5 minutes.

in a second bowl, whisk together the egg whites with the sea salt. when the egg whites are whipped and start forming peaks, gradually add in the remaining 1/4 cup of sugar in three batches.

fold a third of the egg whites into the egg yolk batter until they are well mixed. fold in the rest of the egg whites being very careful not to deflate the batter. fold in the melted butter, millet, and almond flour carefully. pour the batter into the cake pan and bake for 20-25 minutes.

cool for 15 minutes, the invert, and let it cool completely.

cut it into 1/2-inch cubes.

vanilla custard:

    2 cups of whole milk

    1/2 a cup of natural cane sugar

    1 vanilla bean, split lengthwise and seeds scraped

    6 egg yolks

    1 cup of unsweetened coconut milk

    4 teaspoons of cornstarch

in a medium saucepan, heat the whole milk, half of the sugar, and the vanilla bean over medium high heat until it simmers.

meanwhile whisk together the egg yolks, the rest of the sugar, and cornstarch until it's smooth. add the coconut milk and whisk.

add a bit of the warm milk mixture into the egg yolk mixture while whisking. add all the milk and whisk. return the custard base to the saucepan and cook until it thickens (whisking constantly). Remove from heat and pour into a clean bowl to cool slightly. you can use the custard while it's warm or chill it in the refrigerator. cover with plastic wrap, making sure the plastic wrap touches the custard.

Assemble the trifle:

   8 ounces of Rainier cherries, pitted

   2 saturn peaches, pitted and sliced

   1 cup of heavy cream, whipped

   2 cups of vanilla custard

   2 cups of diced lemon sponge cake

layer the ingredients amongst 4 glasses & serve immediately. :)

hope you enjoy!