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May 2018

Cream Cake Recipes

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Caramel Rum Delirium Ice Cream Cake Part 1 Recipe

Caramel Rum Delirium Ice Cream Cake Part 1 recipe and other cream cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Caramel Rum Delirium Ice Cream Cake Part 1 recipe  PDF


CARAMEL RUM CAKE 1 c Granulated sugar
1/4 t Lemon juice
4 T 2 t unsalted butter
2 c 1 T all purpose flour
2 t Baking soda
1/2 t Salt
1/2 c Heavy cream
1/2 lb Cream cheese softened
1 c Packed light brown sugar
3 Eggs
3 T Myer's Dark Rum
1 t Pure vanilla e tract
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 3 inch springform pan, electric mi er 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 mi ture 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 and gt and gt and gt

Caramel Rum Delirium Ice Cream Cake Part 1 recipe and other cream cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
646 people have voted
Last Reviewed on 2018-05-26



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