Creamy Lemon Orange Terrine

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 1 Cup heavy cream
  • 1/2 tsp vanilla extract
  • 2 Tbsp powdered sugar
  • 2 Tbsp Grand Marnier or other orange liqueur
  • 3/4 Lb frozen pound cakes , thawed and cut horizontally into 4 layers
  • 3/4 Cup lemon curd
  • 5 lemon slice
Whip cream, vanilla and sugar in a chilled bowl with an electric mixer until soft peaks form. Add liqueur and beat until whipped completely. Place bottom cake layer on a serving dish. Spread 1/4 normal cup lemon curd lemon curd evenly over cake and top with 1/4 normal cup whipped cream. Repeat process with remaining cake, cream and curd. Use remaining whipped cream to frost top and sides of cake. Decorate with lemon slices and chill.
Calories
210 Cal
Fat
13 g
Carbs
21 g
Protein
2.5 g
Fiber
0.3 g
Sugar
1.7 g
Cholesterol
110 mg
Sodium
160 mg


Nutrients

Fiber     0.3 g
Fat     13 g
Sugar     1.7 g
Carbs     21 g
Protein     2.5 g
Calories     210 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     3.9 g
Fat, Sat     8 g
Fat, Trans     0 g
Fat, Percent     57 %

Vitamins

Vitamin, K     0.5 mcg     0.4 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.1 mcg     5.2 %
Niacin     0.5 mg     3.3 %
Riboflavin     0.1 mg     8.2 %
Vitamin, C     2.4 mg     2.7 %
Vitamin, D     7.8 IU     1.3 %
Vitamin, B6     0 mg     1.5 %
Vitamin, E     0.2 mg     1.1 %
Panto, Acid     0.2 mg     4.4 %
Choline     2.7 mg     0.5 %
Thiamin     0.1 mg     4.9 %

Minerals

Calcium     25 mcg     2.5 %
Phosphorus     63 mg     9.1 %
Magnesium     5.7 mg     1.4 %
Copper     0 mcg     1.8 %
Fluoride     0.5 mcg     11 %
Zinc     0.2 mg     2 %
Cholesterol     110 mg     0.1 %
Sodium     160 mg     11 %
Selenium     3.5 mcg     6.4 %
Manganese     0 mg     0.5 %
Potassium     64 mg     1.4 %
Iron     0.6 mg     7.1 %