Summertime Minted Trifle

Directions

1. 1
   Heat oven to 350F.
2. 2
   Grease and flour 9-inch round cake pan; set aside.
3. 3
   Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form.
4. 4
   Set aside.
5. 5
   Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored.
6. 6
   Gradually add butter alternately with flour, mixing well after each addition.
7. 7
   Gently stir in egg whites.
8. 8
   Pour batter into prepared pan.
9. 9
   Bake 25-30 minutes or until cake begins to pull away from sides of pan.
10. 10
    Let stand 15 minutes; remove from pan.
11. 11
    Cool completely.
12. 12
    Prepare pudding mix according to package directions.
13. 13
    Remove from heat.
14. 14
    Stir in creme de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla.
15. 15
    Cover; refrigerate 1 1/2 hours or until thickened.
16. 16
    Place 1 pint strawberries in 5-cup blender container.
17. 17
    Cover; blend on high speed until pureed.
18. 18
    Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved.
19. 19
    Refrigerate 1 hour.
20. 20
    Tear cake into bite-sized pieces.
21. 21
    Place half of cake pieces into glass serving bowl.
22. 22
    Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries.
23. 23
    Repeat with remaining cake pieces, strawberry puree and custard.
24. 24
    Garnish with remaining strawberries, sliced nectarine and mint leaves.