Title: Caramel Rum Delirium Ice Cream Cake * Part 1
Categories: Cakes
Yield: 12 Servings
------------------------------CARAMEL RUM CAKE------------------------------
1 c Granulated sugar
1/4 ts Lemon juice
4 tb + 2 t unsalted butter
2 c + 1 T all purpose flour
2 ts Baking soda
1/2 ts Salt
1/2 c Heavy cream
1/2 lb Cream cheese; softened
1 c Packed light brown sugar
3 Eggs
3 tb Myer's Dark Rum
1 ts Pure vanilla extract
Double Mocha Ice Cream;
-(recipe in another reply)
Semi-sweet Choco Ganache;
-(recipe posted earlier)
EQUIPMENT: 2 1/2-qt saucepan, whisk, stainless steel bowl, 9 x 3-inch
springform pan, electric mixer with paddle, rubber spatula, red toothpick,
10-inch plate, serrated slicer, large 100%-cotton kitchen towel, cake
spatula
Preheat the oven to 325 degrees. To prepare the caramel flavoring, combine
the granulated sugar and lemon juice in a 2 1/2-qt saucepan and stir with a
whisk to combine (the sugar will resemble moist sand). Caramelize the sugar
for 5 to 6 minutes over medium-high heat, stirring constantly to break up
any
lumps (the sugar will first turn clear as it liquefies, then brown as it
caramelizes). Remove the saucepan from the heat and carefully add the heavy
cream; stir to combine (the mixture will steam and boil rapidly as the
cream
is added). Transfer the caramel to a stainless steel bowl and allow to cool
to room temperature. Continued >>>
