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Fruit: Key Lime Cake

Source of Recipe

David Carmichael


Recipe Introduction

What better way to celebrate a birthday than with a cake that wows the crowd. And New York’s Oceana restaurant pastry chef David Carmichael shares some special creations for that special day.

List of Ingredients

Buttercake
Ingredients
2 1/2 cups butter (melted)
1 1/2 cup half & half
1 T vanilla extract
1/2 cup half & half
2 1/2 cups flour, cake
2 1/2 cups sugar
1 1/2 T baking powder
1/2 t salt


Recipe

Direction
Combine flour, sugar, baking powder, and salt in a large bowl sift very well. Form a well in your dry ingredients and pour in the first amount of half & half, eggs, hot buter, and vanilla extract, whisk till very smooth. Add remaining ingredients and whisk til just incorporated evenly. Pour onto a flat sheet tray and spread smooth. Bake in a 350 degre oven for 10-15 min.remove and cool. Cut out three rounds and reserve.

Graham cracker crunch
Ingredients
2 cups graham crackers, ground
1/2 cup Butter, softened
1/2 cup Sugar

Directions
Mix everything together well and form into small drops onto a sheettray lined with parchment paper and bake in 325 degree oven for five min..

Key lime filling
Ingredients
10 Persian lime zest
2 cups Key lime juice
3 10oz. cans sweetened condensed milk
10 egg yolks
8 gelatin sheets

Directions
Begin by soaking the gelatin sheets in cold water. Combine half the milk with the yolks and whisk in a bowl over a double boiler til hot to the touch, approx. 160 degrees f. Remove from heat, drain out the gelatin, and combine all ingredients, mix til smooth, reserve in a warm space.

Whipped cream filling
Ingredients
1 qt. heavy cream
1 cup superfine sugar
3 each vanilla beans
7 each gelatin sheets

Directions
Whip 3 ¾ c. of the cream with sugar and just the seeds of the vanilla pods, to a very soft peak. Soak the gelatin in cold water til soft, drain, and then melt in the remaining cream just til dissolved then fold into whipped cream til evenly mixed.

To assemble
Immediately fill your cake ring alternating with the components. First a round of buttercake then one layer of keylime, sprinkle in graham cracker crunch, then the whipped cream. Continue til cake ring is full, let sit in refridgerator. Unmold by carefully warming the sides and lifting off the cake ring, and decorate as desired.