Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
We have combined two recipes, our Lime Curd and Stabilized Whipped Cream, to bring you a fabulous cake filling that does not deflate readily. You can use any flavored curd recipe, if desired! We use this tangy and fluffy recipe with our Mojito Roulade or Jelly Roll Cake Recipe.
FROSTING, ICING, ETC RECIPE HELP
Processing sugar in your food processor to make it superfine sugar, will scratch it, but not ruin your food processor! I just want to warn you in advance. Optionally, you can chop the lime zest into finer particles with a sharp knife and use super-fine sugar, instead. The super-fine sugar is not necessary, however.
INGREDIENTS AND INSTRUCTIONS
STEP I: MAKE THE LIME CURD / Recipe alone
4 to 5 medium-size limes or 1/2 cup lime juice
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 large eggs at room temperature
1/8 teaspoon salt
1. Remove the zest of 4 or 5 limes with a zester or vegetable peeler, being careful to avoid the white pith.
2. Squeeze the limes to make 1/2 cup of juice and set the juice aside.
3. Optionally, put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced and the sugar is processed until fine.
4. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest.
5. Add the eggs, 1 at a time, and mix for 20 seconds on low after each one. Scrape the bottom and side of the bowl before moving to the next step.
6. Next, add the lime juice and salt. Mix on low until combined.
7. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes.
NOTE: Do not be alarmed if your mixture looks curdled when you pour it in the pan. It will smooth out when you cook it.
8. The lime curd will thicken at about 175 degrees F, as measured with an Instant Read Thermometer, or just below a simmer. Remove from the heat and set aside.
9. Press a piece of plastic wrap on the surface of the curd and refrigerate until set.
Refrigerate until ready to use or freeze for 2 months.
STEP II: MAKE THE STABILIZED WHIPPED CREAM
STABILIZED WHIPPED CREAM
Makes 4 cups
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups (1 pint) chilled whipping cream
1 tablespoon dark rum or vanilla extract
2 tablespoons sugar
1/2 cup lime curd, from recipe above, or lime instant pudding (use the pie filling instructions)
1. Prepare the gelatin:
A. Place the dry gelatin in a small bowl. Pour cold water over it. Let soak for 5 minutes.
B. Dissolve by placing it in a container over a small pot of simmering water. Set aside to let cool.
NOTE: Alternatively, you may dissolve the gelatin by heating it very briefly in the microwave, under low power. Do not let it overheat.
2. Prepare the whipped cream:
A. Using an electric mixer, fitted with a whisk attachment, beat cream on high speed in its pre-chilled mixer bowl.
Place the empty bowl in the freezer to quickly chill.
B. Just before it becomes soft and billowy, slowly add the sugar and rum to the whipped cream at the sides of the bowl.
Continue to whip on high as you do.
C. Whip the cream until barely stiff. Stop the mixer.
D. Add melted and cooled gelatin to the cream mixture.
Kelly SAYS: I find there is less tendency for the cooled gelatin to form blobs in the finished whipped cream using my method:
a. First, take about 2 tablespoons of the cream from the mixer bowl.
b. Stir it into the cooled gelatin.
c. Return the cream/ gelatin mixture back into the main mixing bowl with the rest of the semi-whipped cream.
E. Continue to whip the cream on high until soft peaks form.
STEP III: FOLD THE LIME CURD INTO THE WHIPPED CREAM AND REFRIGERATE BEFORE USING
1. Gently fold:
A. Add the lime curd to the whipped cream.
B. Using a large rubber spatula, then fold the two together.
Cover and place the bowl in refrigerator while you prepare the cake to be filled.
After the lime curd has been folded in, keep refrigerated. Re-fluff with a large balloon wire whisk; do not rebeat.
Can be made the night before filling the cake. Best made the day of, though because filled cake has to chill for 2 to 4 hours, preferably overnight.
MOJITO ROULADE (JELLY ROLL) CAKE
Lots of zesty lime, a splash of rum with a touch of mint.