Prep 30 mins
Cook 35 mins
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.
- 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)
- 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.
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.
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.
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.