Caramel rum delirium ice cream cake * part 2
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Caramel rum delirium ice cream cake * part 2
  Rum    Cakes    Creams  
Last updated 6/12/2012 12:43:03 AM. Recipe ID 2098. Report a problem with this recipe.
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      Title: Caramel rum delirium ice cream cake * part 2
 Categories: Cakes, Desserts
      Yield: 12 Servings
MMMMM--------------------DIRECTIONS CONTINUE-------------------------
  Coat a 9 x 3-inch springform pan with 2 teaspoons of butter. Flour
  the pan with 1 tablespoon of flour, then shake out the excess. Set
  aside until needed. Co
    mbin together in a sifter 2 cups flour, baking soda, and salt. Sift
  onto wax paper and set asid mbine the caramelized brown sugar and 4
  tablespoons butter in the bowl of an electric mixer fitted with a
  paddle. Beat on medium for 2 minutes, then scrape down the sides
  ofthe bowl. Add the cream cheese and beat on medium for 1 minute,
  then scrape down the bowl. Beat on high for 1 minute, then add the
  eggs, one at a time, beating on high for 15 seconds after adding each
  egg. Scrape down the bowl after each addition. After the eggs have
  been incorporated, beat on high for 2 minutes. Now add the caramel,
  dark rum, and vanilla extract; beat on medium for 15 seconds and
  scrape down the bowl. Add the sifted flour mixture and beat on low
  for 20 seconds, then on high for 15 seconds. Remove the bowl from the
  mixer. Use a rubber spatula and mix until the cake batter is
  thoroughly combined. Pour into the prepared pan, spreading the batter
  evenly. Bake in the preheated oven for 60 minutes until a red othpick
  inserted in the center of the cake comes out clean. Remove the cake
  from the oven and allow to cool in the pan for 30 minutes at room
  temperature. Remove the sides of the springform pan and allow the
  cake to cool for an additional 60 minutes at room emperature, then
  refrigerate the cake for 1 hour. While the cake is cooling, prepare
  the ice cream. It should be frozen for at least 1 hour before
  assembling the cake. If the ice cream was prepared the previous day,
  temper (to soften but not thaw) the ice cream in the refrigerator for
  45 to 60 minutes before assembling the cake. Directions continued >>>

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Recipe ID 2098 (Apr 03, 2005)

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