Thursday, June 10, 2010

Key West Cake

Summer is here now and I'm all about fruity desserts.  Most recently I made this Key West Cake for a birthday.

The cake was sponge-like, and brushed with a rum simple syrup.  I made a mango mousse to sandwich between the layers.  The whole things was topped off with a ginger-lime frosting (made by folding homemade ginger-lime curd into whipped cream).  The curd was particularly delicious, combined with the cream it was airy, rich, and fruity all at once.

The individual components of the cake were all delicious.  Combined I am skeptical.  The ginger-lime flavor and the mango flavor seemed to cancel each other out.  Alone both were excellent, but in one bite the flavors were muddled.  If I were to make it again I'd go with the ginger lime flavor, fill the layers with the straight up curd, and ice it with the same icing. 

That's sounding really delicious to me right now, and I'm wondering how mint might be incorporated for a mojito flavor.  That I will ponder and perhaps re-visit.

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