Oh my goodness, and I mean GOODNESS! Donna made this cake for my birthday and it was one of the best desserts I've ever had...and, she said, "it's so easy!" Really, Donna? It looks like a fancy dessert from a 4 star Michelin restaurant! But, yes, she was right, it is so easy to make. And, oh, the melded flavors; lemon cake, lavender and lemon curd all mixed together with lots of lavender whipped cream. To make this dessert really stand out, you'll need a pretty glass trifle bowl. I think this pedestal bowl makes the dessert look very elegant.
It all starts out with the Lemon Lavender Cake we made earlier this week. You can also use my original Almond Cake if you'd like, but I think the added flavor of the Lemon Lavender Cake really makes this trifle extra delicious. Then you make the filling using instant (I told you this was EASY) French Vanilla pudding mix, lemon curd and whipped cream. You can add fruit between the layers if you wish. Donna just added some fresh raspberries on the top...and lemon zest...and lavender buds. This lady is a cake artist!
She layered the cake, pudding , whipped cream and lavender buds until all the cake slices were used, then added plenty of lavender whipped cream as the final layer, topped with the fruit, lemon zest and more lavender buds.
Chill the dessert to allow the flavors to meld together. We ate as much as we could and stored the rest in the fridge for the following days (there are only two of us here). I was concerned that the trifle might be mushy after a few days in the fridge but was surprised and happy to find that it was just as delicious as the first day we ate. And, in case you're wondering, the two of us did finish THE WHOLE THING!
Recipe: Donna's Easy Lemon Lavender Trifle
(Trifle bowl or deep flat bottom glass bowl needed)
1 Lemon Lavender Cake (recipe above)
1 package French Vanilla instant pudding mix
2 cups milk
1 jar Lemon Curd
1 ½ cups heavy whipping cream
1 teaspoon confectioner’s (powdered) sugar
1 teaspoon Pipka's Lavender Extract
Lavender buds and lemon zest for topping
Optional: Add sliced strawberries, raspberries, blueberries or blackberries to the layers and/or the topping
Slice the cake into ½ inch slices, using the indentations made by the cake pan (cut the ends off for sampling!). Make the pudding, following package instructions. Generously slather the lemon curd on the slices of the cake. Beat the whipping cream, confectioner’s sugar and Lavender extract until soft peaks are formed. Line the bottom of the bowl with slices of cake; use 1/3 of the pudding as the next layer, followed by a layer of 1/3 of the whipped cream, sprinkled with lavender buds. (Optional: a fruit layer may be added). Repeat layers two more times. Top with Lavender buds and lemon zest. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Then serve and bask in the compliments received!