For my final in my Baking & Pastry III class, we had to do a “mystery basket” kind of thing – basically we had to incorporate cake, fruit and a sauce into a dessert. One of my immediate thoughts (after a recent episode of “Cupcake Wars”), was to do a deconstructed drink (either that or a red velvet cake).
I thought through my dessert a lot, and after my first day of my final, I had to start over on my cake – I tried to make my first cake strawberry red, and it ended up being a kind of day-glo red/pink. Very non-appetizing. But once I remade the cake, the dessert came together perfectly.
The real star of this dessert was the ice cream – my chef loved it, my classmates liked it, and when I brought it to my parents, they adored it as well. Rum and lime ice cream – absolutely delicious.
What I ended up doing for this dessert was a rum-syrup soaked strawberry cake with a lime whipped cream, a lime curd decoration, and a rum & lime ice cream over diced strawberries and a plain tuile. Below are the recipes I used to make this delicious plate 🙂
Rum Simple Syrup
1 cup water
dark rum – to taste
- Heat water and sugar in a sauce pan over high heat until sugar completely dissolves. Remove from heat.
- Stir in rum, to taste.
- Let cool.
Lime Whipped Cream
1 cup heavy cream
3/8 cup sugar
zest of 1-2 limes (to taste)
- Put heavy cream in a mixer with whip attachment, and start whipping until bubbles form.
- Zest lime into sugar. Add lime-sugar mixture into cream in mixing bowl.
- Whip on medium-high until soft peaks form.
- Continue to whip on medium, watching carefully, to get to fluffy, stiff peaks.
Strawberry Cake (From Scratch) adapted from http://adashofsass.com/2009/03/01/homemade-strawberry-cake/
3 cups self-rising flour*
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup strawberry puree
1 teaspoon pure vanilla extract
1 teaspoon lime zest
4 large eggs, beaten
red food coloring – two drops
- Preheat oven to 325 degrees. Spray and flour two 10-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Place first cake layer on a turntable and, using a serrated knife, trim to make cake flat. Using a pastry brush, soak with rum simple syrup.
- Spread a layer of lime whipped cream over cake, and place second layer of cake on top. Repeat with syrup and whipped cream.
Rum-Lime Ice Cream adapted from http://www.epicurious.com/recipes/food/views/Rum-Ice-Cream-350599
16 oz heavy cream
8 oz whole milk
1/2 cup packed brown sugar
2 large eggs
1/4 cup packed brown sugar
1/8 tsp salt
2 oz rum
.67 oz fresh lime juice
- Bring cream, milk, and first brown sugar to a simmer in a heavy saucepan over medium heat, stirring so it does not scald.
- In a separate bowl, whisk eggs, second brown sugar and salt together until frothy.
- Temper cream mixture into eggs, adding about 1/3 in a slow stream while constantly whisking (so eggs don’t scramble).
- Pour egg mixture into the saucepan with the remaining cream and using whisk, completely combine (do not whisk quickly, or air bubbles will continue to form.
- Stir mixture with a wooden spoon until mixture reaches 175 F and coats the back of the wooden spoon.
- Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and lime juice (adding lime zest if desired).
- Run through an ice cream maker according to directions.
1 cup sugar
1/4 cup butter
3/4 cup fresh lime juice
1 Tbsp lime zest
2 eggs, beaten
green food coloring
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Add green food coloring if desired. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
100 g softened unsalted butter
100 g powdered sugar
100 g egg whites
75 g flour
- Mix butter and sugar in a mixer with a paddle attachment until combined.
- Add in egg whites in a slow stream, until completely combined.
- Mix in flour until a batter is formed
- Spread onto a tracer on a silpat-lined sheet pan as thin as possible. Remove tracer and bake at 425 F until tuiles are golden brown.
- Put latex gloves on hands. Remove pan from oven and, with gloved hands, turn tuiles into desired shapes immediately before they cool.
- Allow tuiles to cool.