Cook\'s Country - 2019-06-07

GREAT

AMERICAN

CAKE

Raspberry-Lime

Rickey Cake

TO MAKE THIS CAKE, YOU WILL NEED:

1¼ teaspoons unflavored gelatin
2 tablespoons water
3 large egg yolks
2 teaspoons cornstarch
1 pound (3¼ cups)
thawed frozen raspberries
2⁄3 cup (42⁄3 ounces) sugar
2 tablespoons unsalted butter
Pinch table salt
1¼ cups heavy cream, chilled
1 recipe Lime Yellow Cake Layers
¾ cup (6 ounces) frozen limeade
concentrate, thawed
1 recipe Lime Frosting
5–7½ ounces (1–1½ cups) fresh
raspberries
3 thin lime slices

FOR THE RASPBERRY CURD

AND MOUSSE:

Sprinkle gelatin over water in large bowl

and set aside. Whisk egg yolks and corn-

starch in medium bowl until combined.

Combine frozen raspberries, sugar,

butter, and salt in medium saucepan.

Lightly mash with whisk and stir until no

dry sugar remains. Cook over medium

heat, whisking frequently, until mixture

is simmering and raspberries are almost

completely broken down, 4 to 6 minutes.

Remove saucepan from heat and,

whisking constantly, slowly add ½ cup

raspberry mixture to yolk mixture to tem-

per. Whisking constantly, return tempered

yolk mixture to raspberry mixture in

saucepan. Cook over medium heat, whisk-

ing constantly, until mixture thickens and

bubbles, about 1 minute. Strain mixture

through fine-mesh strainer into bowl with

gelatin mixture, pressing on solids with

back of ladle or rubber spatula until only

seeds remain. Discard seeds and stir rasp-

berry mixture until gelatin is dissolved.

Let sit, stirring occasionally, until curd is

slightly thickened and completely cooled,

about 1 hour. Transfer ½ cup curd to small

bowl and set aside.

Using stand mixer fitted with whisk

attachment, whip cream on medium-low

speed until foamy, about 1 minute.

Increase speed to high and whip until soft

peaks form, 1 to 2 minutes. Add one-third

of whipped cream to remaining curd and

gently whisk until mixture is lightened.

Using rubber spatula, gently fold in re-

maining whipped cream until mixture

is homogeneous.

TO ASSEMBLE:

Using long serrated knife, cut each cake

layer in half horizontally. Place 1 cake layer

on cake turntable. Brush about 3 table-

spoons limeade concentrate over top and

sides of cake. Spread 1½ cups raspberry

mousse evenly over top, leaving ¼-inch

border around edge. Top with second cake

layer, pressing lightly to adhere. Brush with

limeade concentrate, then spread with

1½ cups mousse. Top with third cake layer,

pressing lightly to adhere. Brush with

limeade concentrate, then spread with re-

maining 1½ cups mousse. Top with fourth

cake layer, pressing lightly to adhere, and

brush with remaining limeade concentrate.

Frost top and sides of cake with thin

layer of frosting, about 1½ cups, taking

care to fill in gaps on sides between lay-

ers to create smooth sides. Refrigerate

until frosting is firm, 30 to 45 minutes.

Frost only sides again with thicker layer

of remaining frosting. While turning cake

turntable, run small offset spatula

vertically from bottom to top of cake at

45-degree angle. Arrange fresh raspber-

ries around top edge of cake (set aside

3 raspberries for center of cake). Spread

reserved raspberry curd inside ring of

raspberries using offset spatula, covering

all exposed frosting on top. Shingle lime

slices in center of cake; top with reserved

raspberries. Serve.

To enjoy a taste of summertime, we reimagined

this New England soda fountain classic

as a showstopping cake. by Sarah Ewald

*Our recipes for Lime Yellow Cake

Layers and Lime Frosting are avail-

able for free for four months at

CooksCountry.com/rickeycake.