Best 7 Almond Sponge Cake For Stone Fruit Trifle With Lemon Mousse Recipes

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Indulge in a delightful culinary experience with our Almond Sponge Cake for Stone Fruit Trifle with Lemon Mousse. This tantalizing trifle features layers of moist almond sponge cake, a medley of fresh stone fruits, and a luscious lemon mousse, all harmonizing to create a symphony of flavors and textures.

Our almond sponge cake recipe yields a tender and airy base for the trifle, while the stone fruit compote adds a vibrant burst of sweetness and tanginess. The lemon mousse, made with fresh lemon juice and zest, provides a refreshing and zesty contrast.

To complete this delectable dessert, we've included a recipe for a homemade vanilla custard, which adds a creamy richness to the trifle. And for an extra touch of elegance, we've also provided instructions for making candied lemon zest, a garnish that adds a pop of color and a citrusy aroma.

Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes and step-by-step instructions will guide you through the process of creating this impressive trifle. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

STONE-FRUIT TRIFLE WITH LEMON MOUSSE



Stone-Fruit Trifle with Lemon Mousse image

Store-bought pound cake works well in this recipe. Or take the trifle to the next level with our Almond Sponge Cake. This recipe is equally delicious with peaches, nectarines, or plums.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h45m

Number Of Ingredients 10

1/2 cup plus 2 tablespoons sugar
4 large egg yolks
1/4 cup dry white wine, such as Sauvignon Blanc
2 teaspoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from 2 lemons)
Salt
6 tablespoons unsalted butter, room temperature, cut into small pieces
3 1/2 pounds stone fruit, such as peaches or nectarines (about 8), halved, pitted, and cut into 1/2-inch wedges
1 1/2 cups heavy cream
1 loaf homemade or store-bought pound or sponge cake, sliced 1/2 inch thick
Garnish: lemon zest matchsticks

Steps:

  • Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
  • Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
  • Preheat oven to 425 degrees. Toss fruit with remaining 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes. Transfer to a bowl, with juices. Let cool slightly.
  • Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
  • Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.

FIG-AND-PLUM CAKE



Fig-and-Plum Cake image

Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. In short? It's satisfaction, squared.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h50m

Yield Serves 8 to 10

Number Of Ingredients 10

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan
4 ripe but firm plums (1 1/4 pounds total), each pitted and cut into 4 wedges
6 small fresh figs (about 4 ounces total), halved
1 1/4 cups sugar
1 teaspoon kosher salt
1 1/4 cups unbleached all-purpose flour, plus more for pressing dough into pan
1/4 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
1/4 teaspoon pure almond extract

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
  • In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
  • Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
  • In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
  • Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

ALMOND SPONGE CAKE



Almond Sponge Cake image

Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes two 6-inch-round layers

Number Of Ingredients 8

1/3 cup whole almonds
1/3 cup cornstarch
1 tablespoon unsalted butter, for pans
2 tablespoons all-purpose flour, for pans
3 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
  • Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
  • Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
  • Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
  • Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
  • Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.

ALMOND SPONGE CAKE FOR STONE-FRUIT TRIFLE WITH LEMON MOUSSE



Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse image

This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h25m

Yield Makes one 9-inch cake

Number Of Ingredients 7

1/2 cup almonds (2 1/2 ounces)
1/2 cup all-purpose flour, plus more for pan
Salt
Unsalted butter, for pan
4 large eggs, separated
3/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees. Arrange almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Transfer sheet to a wire rack, and let cool.
  • Reduce oven temperature to 350 degrees. Pulse almonds in a food processor until coarsely ground. Add flour and 1/2 teaspoon salt; continue to pulse until finely ground.
  • Butter a 9-inch round cake pan, and dust with flour, tapping out excess. Combine yolks, 1/2 cup sugar, and the vanilla in a large bowl. Whisk until pale and fluffy, about 2 minutes.
  • Whisk whites with a mixer on medium speed until soft peaks form. Raise speed to high, and gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form, about 4 minutes.
  • Fold egg-white mixture into yolk mixture. Working in 3 additions, fold in almond-flour mixture. Pour batter into prepared pan, and smooth top using an offset spatula.
  • Bake until cake is deep gold and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer pan to wire rack, and let cool for 30 minutes. Turn out cake from pan, and let cool completely. Halve cake crosswise, and cut each into quarters to use for trifle.

LEMON ALMOND SPONGECAKE



Lemon Almond Spongecake image

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Lemon     Almond     Gourmet     Small Plates

Yield Serves 12

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1/2 cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 1/2 tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes.

LEMON CORNMEAL CAKE



Lemon Cornmeal Cake image

Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Yield Makes one 9-inch cake

Number Of Ingredients 12

1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
  • Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)

Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g

STRAWBERRY-LEMON TRIFLE



Strawberry-Lemon Trifle image

This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 pints strawberries, hulled
1 1/2 cups sugar
1 cup freshly squeezed orange juice
Passover Sponge Cake, cut into 1 1/2-inch pieces
Lemon Curd for Passover
4 large egg whites
Pinch of salt

Steps:

  • Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
  • Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Accurate Measurements: Use a kitchen scale to measure your ingredients for the most accurate results. This is especially important for baking, where precise measurements are crucial.
  • Fresh Ingredients: Use the freshest ingredients you can find. This will give your trifle the best flavor and texture.
  • Whip the Cream Properly: For the lemon mousse, make sure you whip the cream until it forms stiff peaks. This will help the mousse hold its shape and give it a light and airy texture.
  • Chill the Trifle: After assembling the trifle, chill it for at least 4 hours or overnight before serving. This will allow the flavors to meld and the trifle to set.

Conclusion:

The almond sponge cake, lemon mousse, and stone fruit in this trifle come together to create a delicious and refreshing dessert. And it's easy to make too! With a little planning and preparation, you can have this trifle ready to enjoy in no time. So next time you're looking for a special dessert to impress your friends and family, give this almond sponge cake for stone fruit trifle with lemon mousse a try. You won't be disappointed!

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