→ 01 Jul 12 at 1 pm
→ Reblog
‘American Pie’ Cake
recipe by hungry rabbit
yield: one 6-inch cake
Note: You’ll need a total of 3 cups each of fresh raspberries and blueberries for the entire recipe.
Pie Crust
recipe adapted from Cook’s Illustrated
INGREDIENTS
1-1/4 cups unbleached all-purpose flour (6-1/4 ounces)
1/2 teaspoon fine sea salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 sticks), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 1/4-inch pieces
2 tablespoons vodka, cold
2 tablespoons cold water
DIRECTIONS
1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to middle positions and place baking sheet in oven; heat oven to 375℉. Roll refrigerated disc of dough on lightly floured work surface to 12-inch disk. Transfer dough to a 7-inch (2-inch high) ring on a silpat lined baking sheet. Ease dough into pan by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Allow excess to drape over edge. Chill in freezer for 15 minutes.
4. Remove prepared crust from freezer, press parchment inside dough shell; evenly distribute ceramic pie weights over parchment. Bake for 20 minutes. Carefully remove parchment and weights, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool completely.
5. Using a sharp pairing knife, carefully trim around the edge of the ring to get a clean top edge. Set aside.
Blueberry Layer
INGREDIENTS
1 cup, plus 1/2 cup fresh blueberries, separated
2 tablespoons water
1-1/2 tablespoons powdered pectin (Sure-Jell)
1 cup granulated sugar
Pinch fine sea salt
DIRECTIONS
1. Cook 1 cup of berries and water in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3-4 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes.
2. Gently fold in remaining 1/2 cup of blueberries into puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
Creamy Lemon Mousse
INGREDIENTS
Lemon Curd
1 large egg plus 1 egg yolk
1/4 cup granulated sugar
Pinch fine sea salt
2 tablespoons lemon juice, freshly squeezed
1 tablespoon unsalted butter
1 tablespoon heavy cream
Lemon Mousse
1-1/4 teaspoons unflavored powdered gelatin
2 tablespoons lemon juice, freshly squeezed
12 ounces cream cheese, cut into pieces and softened
4 tablespoons granulated sugar
Pinch fine sea salt
1/2 cup heavy cream, room temperature
1 tablespoon limoncello (optional)
DIRECTIONS
Lemon Curd (you will only need a portion of this to make the mousse)
1. Whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, about 3 minutes. Remove from heat and stir in butter and heavy cream. Press through fine-mesh strainer into small bowl, cover and refrigerate until needed. (You will not use all the curd for this recipe)
Lemon Mousse
1. Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 20 seconds. Set aside.
2. Add cream cheese, sugar, and salt to the mixing bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until smooth and creamy, scraping down sides of bowl, about 2 minutes. With machine running, slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture, limoncello (if use) and 1/2 cup of curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
3. Spread 1 cup of mousse over blueberry layer, smooth with off-set spatula. Refrigerated both cake and remaining mousse until needed.
Raspberry Layer
INGREDIENTS
9 ounces frozen raspberries (1-1/2 cups)
3 tablespoons powdered pectin (Sure-Jell)
3/4 cups granulated sugar
Pinch fine sea salt
1-1/2 cup fresh raspberries
DIRECTIONS
1. Cook frozen berries in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Gently fold fresh raspberries into remaining puree.
2. Remove cake from refrigerator and spread raspberry mixture over the mousse layer. Smooth with off-set spatula. It should level with the top edge of the crust.
Assembly
INGREDIENTS
24 fresh raspberries (about 1-1/2 cups)
24 fresh blueberries (about 1-1/2 cups)
Reserved lemon mousse
DIRECTIONS
1. Stir lemon mousse to get a smooth consistency. Place mousse into a piping bag fitted with a 1/2-inch round tip.
2. Place raspberries and blueberries in rows with lemon mousse piped in between. (See photos)
3. With a large metal spatula, lift cake and place it on cake stand or a serving platter; lift ring gentle and serve.
