Recipe by PaulaG
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.
Top Review by Color Guard Mom
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.
- 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 See How It's Made
- Preheat oven to 350*F (175*C). Grease or spray with non-stick cooking spray an 8-inch cake pan and set aside.
- In a small mixing bowl, mix together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar and beat until blended.
- Beat in the egg, lime zest, and juice.
- Alternately stir into the creamed mixture the flour mixture and buttermilk mixing well.
- 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.
- 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.
- For the chocolate ganache, melt chocolate, cream & butter in double boiler over boiling water until melted and smooth; add vanilla, and whisk to combine.
- 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.
- Garnish with fresh raspberries and/or strawberries if desired.
- Please note: Leftovers can be covered and stored in refrigerator.