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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 6 servings |
||
| Calories 661 | ||
| Calories from Fat 312 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.8g | 53% | |
| Saturated Fat 19.4g | 97% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 109mg | 36% | |
| Sodium 524mg | 21% | |
| Potassium 258mg | 7% | |
| Total Carbohydrate 83.8g | 27% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 50.6g | ||
| Protein 9.1g | 18% | |
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Key West Cream Pie
By: PaulaG
Jan 30, 2008
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.
SERVES 6 -8
Ingredients
Cake
- 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
Raspberry Cream
- 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
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 2 teaspoons unsalted butter, softened
- 1/4 teaspoon vanilla
- raspberries (optional) or strawberries, 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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Featured Reviews for This Recipe
From: Color Guard Mom
On Feb 24, 2008
The cake alone and the cream alone tastes great - and the ganache is wonderful. But the blend of the lime and raspberry just was not a good mix for hubby or I. Sorry. I think this would work beautifully with just a vanilla cake and the raspberry filling.
From: Baby Kato
On Feb 23, 2008
This is a very creative and tasty cake. The presentation was beautiful. The ganach tasted great, was thin and covered the cake well. The cake has a lovely subtle lime flavour, great texture, reminded me of sponge cake. The raspberry cheese filling was delicious. I thought that the instructions needed a little more clarification regarding the use of vanilla and pecans. An excellant use of contest ingredients, Good Luck.
From: Ms*Bindy
On Feb 22, 2008
I really like raspberry and chocolate together, but somehow this didn't work. I'm not exactly sure why. The raspberry filling was somewhat tart, and the chocolate ganache was too semi-sweet. 3 out of 5 family members didn't care for it, which is very rare for any type of cake in my household. I will say though, on the second day, it was more popular. In the ingredient list, pecans are noted, but the instructions don't say where to use them. Obviously, from the ingredient grouping, they should go with the raspberry cream. But, since the instructions never mentioned, I completely forgot to use them. Also, instructions mention vanilla in the raspberry cream, and it is not in the ingredient list.
From: puppitypup
On Feb 23, 2008
Kudos to this chef for creativity! I'm sad to say that no one in our family liked the lime/raspberry combination. But my very picky daughter, who wasn't here the first evening, tried a piece on day two and said "this isn't so bad." That peaked my curiosity so I tasted a bite and the lime flavor had receded quite a bit so the flavors weren't conflicting as much. If chef had chosen brandy extract rather than key lime as the cake flavoring (from the RSC ingredient list), I believe this would have been a winner. I also added some red food coloring as filling was a weak lavender color. Thank you for posting. Made for RSC, please see my rating system.
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