Key West Cream Pie

"Move over Boston! Here comes Key West Cream Pie. A delicately lime flavored sponge cake with a decadent raspberry cream sandwiched between and drenched in chocolate ganache. Developed for RSC #11."
 
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photo by puppitypup photo by puppitypup
photo by puppitypup
photo by puppitypup photo by puppitypup
photo by PaulaG photo by PaulaG
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 5mins
Ingredients:
20
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350*F (175*C). Grease or spray with non-stick cooking spray an 8-inch cake pan and set aside.
  • In a small mixing bowl, mix together the flour, baking powder, baking soda and salt; set aside.
  • In a large mixing bowl, cream butter and sugar and beat until blended.
  • Beat in the egg, lime zest, and juice.
  • Alternately stir into the creamed mixture the flour mixture and buttermilk mixing well.
  • Pour batter into prepared pan and bake for about 35 to 40 minutes or until wooden toothpick inserted in center comes out clean; allow cake to cool in pan for 5 minutes, turn cake out onto cooling rack and allow to cool completely.
  • For the raspberry cream, on medium speed of mixer, beat the cream cheese and powdered sugar together, add milk, and vanilla; gently fold raspberry preserves and pecans into cream mixture.
  • For the chocolate ganache, melt chocolate, cream & butter in double boiler over boiling water until melted and smooth; add vanilla, and whisk to combine.
  • To assemble, when the sponge cake is completely cool, cut in half with a bread knife to form 2 equal layers; remove "top" and spread bottom of cake with the raspberry cream, replace top and pour chocolate ganache over top allowing it to drip down the sides of cake.
  • Garnish with fresh raspberries and/or strawberries if desired.
  • Please note: Leftovers can be covered and stored in refrigerator.

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Reviews

  1. The cake alone and the cream alone tastes great - and the ganache is wonderful. But the blend of the lime and raspberry just was not a good mix for hubby or I. Sorry. I think this would work beautifully with just a vanilla cake and the raspberry filling.
     
  2. This is a very creative and tasty cake. The presentation was beautiful. The ganach tasted great, was thin and covered the cake well. The cake has a lovely subtle lime flavour, great texture, reminded me of sponge cake. The raspberry cheese filling was delicious. I thought that the instructions needed a little more clarification regarding the use of vanilla and pecans. An excellant use of contest ingredients, Good Luck.
     
  3. Kudos to this chef for creativity! I'm sad to say that no one in our family liked the lime/raspberry combination. But my very picky daughter, who wasn't here the first evening, tried a piece on day two and said "this isn't so bad." That peaked my curiosity so I tasted a bite and the lime flavor had receded quite a bit so the flavors weren't conflicting as much. If chef had chosen brandy extract rather than key lime as the cake flavoring (from the RSC ingredient list), I believe this would have been a winner. I also added some red food coloring as filling was a weak lavender color. Thank you for posting. Made for RSC, please see my rating system.
     
  4. Delicious! The blend of the lime, raspberries and chocolate was outstanding. The cake only took about 30 minutes in the oven instead of the 40. I left out the pecans due to family preference. It didn't stick around our house long. :) Thank you!
     
  5. I really like raspberry and chocolate together, but somehow this didn't work. I'm not exactly sure why. The raspberry filling was somewhat tart, and the chocolate ganache was too semi-sweet. 3 out of 5 family members didn't care for it, which is very rare for any type of cake in my household. I will say though, on the second day, it was more popular. In the ingredient list, pecans are noted, but the instructions don't say where to use them. Obviously, from the ingredient grouping, they should go with the raspberry cream. But, since the instructions never mentioned, I completely forgot to use them. Also, instructions mention vanilla in the raspberry cream, and it is not in the ingredient list.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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