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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Move over Boston! Here comes Key West Cream Pie. A delicately lime flavored sponge cake with a decadent raspberry cream sandwiched between and drenched in chocolate ganache. Developed for RSC #11. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
4 tablespoons butter, softened |
2/3 cup granulated sugar |
1 large egg, lightly beaten |
2 key limes, juice and zest |
1/2 cup buttermilk |
6 ounces cream cheese (neufachatel is good.) |
1/3 cup powdered sugar |
1 tablespoon milk |
1/2 teaspoon vanilla |
1/3 cup raspberry preserves |
1/4 cup coarse chopped pecans |
3/4 cup semi-sweet chocolate chips |
1/3 cup heavy cream |
2 teaspoons unsalted butter, softened |
1/4 teaspoon vanilla |
raspberries (optional) or strawberry, for garnish (optional) |
Directions:
1. Preheat oven to 350*F (175*C). Grease or spray with non-stick cooking spray an 8-inch cake pan and set aside.
2. In a small mixing bowl, mix together the flour, baking powder, baking soda and salt; set aside.
3. In a large mixing bowl, cream butter and sugar and beat until blended.
4. Beat in the egg, lime zest, and juice.
5. Alternately stir into the creamed mixture the flour mixture and buttermilk mixing well.
6. Pour batter into prepared pan and bake for about 35 to 40 minutes or until wooden toothpick inserted in center comes out clean; allow cake to cool in pan for 5 minutes, turn cake out onto cooling rack and allow to cool completely.
7. For the raspberry cream, on medium speed of mixer, beat the cream cheese and powdered sugar together, add milk, and vanilla; gently fold raspberry preserves and pecans into cream mixture.
8. For the chocolate ganache, melt chocolate, cream & butter in double boiler over boiling water until melted and smooth; add vanilla, and whisk to combine.
9. To assemble, when the sponge cake is completely cool, cut in half with a bread knife to form 2 equal layers; remove top and spread bottom of cake with the raspberry cream, replace top and pour chocolate ganache over top allowing it to drip down the sides of cake.
10. Garnish with fresh raspberries and/or strawberries if desired.
11. Please note: Leftovers can be covered and stored in refrigerator.
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