Raspberry Orange Trifle

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup buttermilk at room temperature
• 1 cup confectioners' sugar sifted
• 2 tablespoons cornstarch sifted
• 8 servings orange cream see recipe
• 5 extra large egg yolks at room temperature
• 4 extra large eggs at room temperature
• 3 cups flour all-purpose
• 0.5 teaspoon grand marnier liqueur 
• 2.5 cups granulated sugar divided
• 1 cup heavy cream cold
• 1 tablespoon heavy cream 
• 1 teaspoon kosher salt 
• 1.5 cups milk 
• 0.8 cup orange juice divided freshly squeezed
• 1.5 tablespoons orange juice freshly squeezed
• 0.3 cup orange zest grated 6 oranges
• 1 teaspoon orange zest grated 1 orange
• 1  orange pound cake see recipe
• 2  half-pints raspberries fresh
• 1 cup raspberry jam good
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 0.5 pound butter unsalted at room temperature 2 sticks
• 1 tablespoon butter unsalted
• 0.5 teaspoon vanilla extract pure
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• sauce pan
• baking paper
• oven
• whisk
• blender
• loaf pan
• hand mixer

Directions

1. Watch how to make this recipe.
2. Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam. Set aside.
3. Place a layer of cake, jam side up, in the bottom of a 2 1/2- to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake jam side down and raspberries.
4. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
5. Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
6. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
7. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.
8. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
9. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
10. To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth.
11. Add a few more drops of juice, if necessary, to make it pour easily.
12. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.