Caramel rum delirium ice cream cake * part 1
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Caramel rum delirium ice cream cake * part 1
  Rum    Cakes    Creams  
Last updated 6/12/2012 12:43:03 AM. Recipe ID 2097. Report a problem with this recipe.
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      Title: Caramel rum delirium ice cream cake * part 1
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
MMMMM----------------------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 >>>
 




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Recipe ID 2097 (Apr 03, 2005)

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