Flamingo Sherri's Ambrosia Cake
Makes one 9-inch cake
1/4 cup pineapple juice
2 large eggs plus 1 egg yolk
1/2 cup sugar
2 tablespoons unsalted butter
Pinch table salt
3 cups recipe Classic Vanilla Buttercream Frosting (see related recipe)
1 teaspoon grated orange zest plus 2 teaspooons juice from 1 orange
1 recipe for 9-inch angel food cake (see related recipe)
2 (15-ounce) cans mandarin orange slices, drained and cut in half lengthwise
2 cups sweetened shredded coconut, toasted
1 20-ounce) can pineapple slices, drained and cut into half moons
1. For the pineapple curd: Bring pineapple juice to boil in saucepan over medium heat. Whisk eggs, yolk, and sugar in medium bowl. Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, 2 to 3 minutes. Off heat, stir in butter and salt, then strain into small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, at least 1 hour.
2. For the orange frosting: Transfer 1 cup vanilla frosting to small bowl. Stir in orange zest and juice.
3. To assemble: Cut cake horizontally into 4 even layers. Place bottom layer on platter. Spread 1/2 cup orange frosting over cake and top with 20 orange slices. Place next layer on top of oranges and spread with pineapple curd. Top with next cake layer and spread with remaining orange frosting and 20 more orange slices. Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate with orange and pineapple slices.
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