Triple Threat Liliko’i Chocolate Layer Cake
2nd Place Winner in the Dessert Category. This cake was delicious. The combination of rich, dark chocolate and liliko'i flavor was inspired. The juice was even included in the batter that made up the three layers of sponge cake, in the filling and in the chocolate topping; a true triple threat!The liliko'i curd filling held it's shape when the cake slices were cut. Recipe entered by Laura Marable of Kea'au.
Sponge Cake Recipe
4 eggs
2 cups sugar
1 teaspoon vanilla
3/4 cup milk
1/4 cup liliko’i juice
1/4 cup butter
2 cups flour
1 Tablespoon baking powder
1/8 teaspoon salt
1 Tablespoon orange zest
Beat eggs till light and fluffy about 3-4 minutes, add sugar and beat again till light and fluffy about 4-5 minutes. Add vanilla to eggs and stir slow till blended. Sift dry ingredients together and set aside.
Heat milk and butter until butter melts. Add dry mixture to eggs and sugar mixture alternating with the milk and butter and blend until well combined.
Divide batter in 2 round well greased and floured cake pans or use muffin pans and make 18 cupcakes
Bake at 325 degrees until done about 40 minutes for cake pans and 25 minutes for cupcakes. Time baking depends on individual oven temperatures. The cake will begin to be fragrant just before it is done and slightly golden brown. When touched finger will not leave a mark.
Remove cake from the pans let cool on wire rack. When completely cool slice each cake in half and place bottom half down on plate and fill with 1/3 the recipe of liliko’i curd spreading curd to the edges of the cake. Place top half on top and add 1/3 recipe liliko’i curd on top. Repeat with the remaining cake and curd until you have 4 layers of cake and 3 layers of curd. Allow the cake to stand for 10 minutes or so to set up before topping with the liliko’i chocolate topping.
Cake Filling: Liliko’i Curd
1 cup sugar
2 Tablespoons flour
3 Tablespoons cornstarch
1 cup liliko’i juice
3/4 cup of water
2 Tablespoons butter
4 egg yolks
In a pan mix sugar, flour, cornstarch and salt then add liliko’i juice and water. Mix with a whisk until well combined. Bring this mixture to a boil over medium heat stirring constantly to avoid scorching. When the mixture begins to boil, remove from heat. In another bowl beat egg yolks until blended and temper with the liliko’i mixture by adding a small amount in a slow drizzle into egg yolk bowl while beating the egg yolks with a whisk. When the yolks have been tempered add the yolk mixture to the pan with the remainder of the liliko’i mixture then add the butter. Bring the curd back up to a boil over low to medium heat stirring constantly.
Remove from heat when you see the beginning of a boil and the butter is melted mixture is thickened. Transfer curd to a dish, cover with plastic wrap and place in refrigerator until cooled slightly. You need the curd to be warm in order to spread it well onto the cake but cool enough to hold itself without running.
Yield: approx 2 cups of curd.
Cake Topping: Liliko’i Chocolate
12 ounces good quality bittersweet chocolate finely chopped or can use chips
1/4 cup heavy cream
1/3 cup strained liliko’i juice
2 Tablespoons light rum
Heat cream and chocolate in microwave for 2 ½ minutes until hot and melting. Stir chocolate mixture well until smooth. Add liliko’i juice and rum and whisk chocolate mixture until well mixed and juice and rum are mixed thoroughly and chocolate is smooth.
When the chocolate mixture is cool but still liquid, pour the mixture into the center of the cake until it spreads over the top and drizzles down the sides. Do not touch the chocolate, allow it to set and place cake in the refrigerator for a few hours to chill before it is ready to eat.
Yield: approximately 1 ½ cups of prepared chocolate mixture
Triple Threat Liliko’i Cake will yield 12 average sized portions.
Frosted Liliko'i Cookies
3rd Place Winner in the Dessert Category. The frosting on these cookies was delicious and the judges liked the touch of lime zest sprinkled on top. The cookies tasted like a combination of shortbread and scone. Recipe entered by Julie Miller (a winner in last year's Cooking Contest)
Start with 1/2 cup liliko'i juice, simmer in a saucepan until it reduces to 1/4 cup. It will be equal to 4 tablespoons; 2 tablespoons for the cookies and 2 for the frosting.
For the Cookies:
2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup sugar
1 Tablespoon lime zest
2 large egg yolks
2 Tablespoons reduced liliko'i juice
1-3 Tablespoons liliko'i seeds, optional (they add a hearty crunch to the cookies)
Mix the flour, baking soda and salt in a medium bowl, set aside. Beat the butter in a large bowl until smooth; add the sugar and zest. Beat until light and fluffy, approximately 2 minutes. Beat egg yolks in one at a time. Add the flour mixture and beat at low speed until soft dough forms. Add the liliko'i seeds (if using)
Line two cookie sheets with parchment paper. Scoop one rounded tablespoon of the dough about two inches apart on cookie sheets. Freeze for 30 minutes or up to 12 hours.
Preheat oven to 375 degrees F. Bake cookies straight from the freezer for 15 minutes. The bottom of the cookies should be light brown. Let cool for 3 minutes and transfer to a cooling rack.
For the Frosting:
1/4 cup unsalted butter
1 Tablespoon lime zest
2 Tablespoons reduced liliko'i juice
1 1/2 cups powdered sugar
Mix butter, lime zest, liliko'i juice and powdered sugar at medium speed until creamy. If you are going to pipe the frosting, use over half the amount of butter for a stiffer frosting. Spread on cookies.
Yield: 24 cookies
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More recipes will be shared tomorrow!
