Layered Lilikoi Cake Recipes
LAYERED LILIKOI CAKE
Make and share this Layered Lilikoi Cake recipe from Food.com.
Provided by Pikake21
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- To make cake:.
- Bake cake according to package directions substituting lilikoi juice for water.
- For chiffon:.
- Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
- Remove from heat and chill.
- Whip cream and vanilla, then fold into Lilikoi mixture.
- Frost sides of cake; cover top with Lilikoi topping.
- Makes enough to frost one cake.
- If layering an 11-by-13-inch cake, double this recipe.
- For Gel Topping:.
- Mix cornstarch with water to dissolve all lumps.
- Add salt, Lilikoi and lemon juices and egg yolk.
- Cook over low heat until thick, stirring constantly.
- Remove from heat and add butter.
- Spread when slightly cooled but still warm.
- To assemble cooled cake:.
- Thickly frost the cake with all of the Chiffon frosting mixture.
- Glaze the top of the cake with lilikoi gel.
- Refrigerate until ready to serve.
Nutrition Facts :
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