Instructions: Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside.

Set the bowl of an electric mixer over a pot of simmering water. Combine eggs and sugar in a bowl; whisk until mixture reaches 110 degrees.

Place the bowl in the electric mixer fitted with a whisk attachment, and beat on high speed for 7 minutes; then add the zest and lemon juice. Gently fold in the cake flour in thirds. Just before adding the final third of flour, add melted butter in a steady stream; then fold in remaining flour.

Pour batter into the prepared pan, and bake for 17 to 20 minutes, or until the cake is springy to the touch. Remove from oven, cool on a rack, and invert on a plate.

Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl; allow to cool.

Combine cranberries, sugar, and cinnamon in a medium heavy-bottomed saucepan. Cook slowly over low heat, stirring often with a wooden spoon, until the cranberries begin to pop and release their juices, 10 to 15 minutes. Continue to cook, stirring often, until the cranberries soften and the liquid thickens, 25 to 30 minutes. Remove from heat and transfer to a bowl; allow to cool.

Bring milk to a boil in a small saucepan over low heat. In a medium bowl, whip together the egg yolks and sugar with a balloon whisk until lightened, 1 to 2 minutes; whisk in flour. Slowly whisk the milk into the egg mixture until smooth. Pour mixture back into the saucepan and bring to a boil over low heat; if lumps begin to occur, remove from heat and briskly whisk. Continue cooking the mixture over medium-low heat, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove from heat and immediately transfer mixture to a large bowl. Stir in vanilla and cognac. Set aside, and allow to cool to room temperature; refrigerate until needed.

Slice the Lemon Genoise cake into 1/2-inch slices, and set aside. Arrange a layer of cake on the bottom of a trifle bowl. Add a layer of Cognac Pastry Cream, followed by layers of 1/3 batch Kumquat Marmalade and 1/3 batch Cranberry Marmalade; top with another layer of cake. Repeat layering until the trifle bowl is filled. Chill and serve garnished with whipped cream.

This recipe yields 20 servings.

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