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Ingredients
- CAKE:
- 1 C. cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 sticks unsalted butter, softened, plus melted butter for greasing pan
- 1 C. plus 2 T. granulated sugar, divided
- 2 T. heavy cream
- 4 large egg whites
- ROSE CREAM:
- 2 C. heavy cream
- 1/2 C. granulated sugar
- 2 tsp. rose water
- 5 large egg yolks
- LIME GELEE:
- 1 C. granulated sugar and 1/2 C. water
- 1 C. fresh lime juice (5 large limes), divided
- 1 envelope (1 T.) powdered gelatin
- 1 tsp. lime zest
- Sorbet of choice
- Rose geranium leaf for garnish
Details
Servings 10
Preparation
Step 1
FOR CAKE:
1. Heat oven to 350°F.
2. In medium bowl combine flour, baking powder and salt; set aside.
3. In large bowl combine butter and 1 C. sugar with electric beater until smooth.
4. Add flour mixture until combined.
5. Beat in cream.
6. In another large bowl beat egg whites and 2 T. sugar with whisk attachment of electric beater until medium peaks form.
7. Fold into butter mixture until combined.
8. Coat bottom and sides of 9" loaf pan with melted butter; dust with flour.
9. Pour batter into pan.
10. Bake 35-40 min, until light golden brown and top springs back when lightly pressed.
11. Cool 15 minutes on wire rack. Run knife around edges of cake; turn cake onto rack to cool completely.
FOR CREAM:
12. In small saucepan over low heat warm cream and suqar: do not boil.
13. Remove from heat. Stir in rose water.
14. Cover with plastic wrap and refrigerate at least 1 hour (or overnight).
15. Heat oven to 225°F.
16. Lightly whisk egg yolks in large bowl.
17. Warm cream mixture over low heat until thermometer reads 160°F. Remove from heat.
18. Slowly pour cream mixture into egg yolks, whisking continuously.
19. Pour mixture into 9" square pan or round cake pan. Cover with foil.
20. Set pan into high-side ovenproof pan.
21. Fill larger pan with hot tap water to halfway up sides of custard pan.
22. Bake 45-50 minutes, until custard jiggles slightly when shaken yet is relatively firm, like gelatin.
23. Remove from larger pan. Cool to room temperature. Refrigerate. Scoop out to serve as cake topping.
24. For gelee: Make simple syrup by dissolving sugar in 1/2 C. water in small saucepan over low heat. Bring to simmer; let simmer 5 minutes, until candy thermometer registers 220°F.
25. Remove from heat; pour into glass measuring cup.
26. In small bowl combine 1/4 C. lime juice and gelatin; let sit 1 minute to dissolve powder.
27. In small saucepan over low heat combine 3/4 C. lime juice and simple syrup.
28. Slowly stir in lime-gelatin mixture.
29. Heat until just warm, stirring.
30. Remove from heat; stir in zest.
31. Line 8" cake pan with plastic wrap. Remove lime mixture from heat; pour into prepared pan.
32. Refrigerate until set, about 1 hour. Cut into squares and place one on cake slice; place dollop of rose cream on another slice. Serve with sorbet; garnish with leaf.
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