The best delicious Caramel Rum Delirium Ice Cream Cake Part 1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Caramel Rum Delirium Ice Cream Cake Part 1 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Caramel Rum Delirium Ice Cream Cake Part 1.
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CARAMEL RUM CAKE
1 c Granulated sugar
1/4 ts Lemon juice
4 tb + 2 t unsalted butter
2 c + 1 T all purpose flour
2 ts Baking soda
1/2 ts Salt
1/2 c Heavy cream
1/2 lb Cream cheese; softened
1 c Packed light brown sugar
3 Eggs
3 tb Myer’s Dark Rum
1 ts Pure vanilla extract
Double Mocha Ice Cream;
-(recipe in another reply)
Semi-sweet Choco Ganache;
-(recipe posted earlier)
EQUIPMENT: 2 1/2-qt saucepan, whisk, stainless steel
bowl, 9 x 3-inch springform pan, electric mixer with
paddle, rubber spatula, red toothpick, 10-inch plate,
serrated slicer, large 100%-cotton kitchen towel, cake
spatula Preheat the oven to 325 degrees. To prepare
the caramel flavoring, combine the granulated sugar
and lemon juice in a 2 1/2-qt saucepan and stir with a
whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar for 5 to 6 minutes over
medium-high heat, stirring constantly to break up any
lumps (the sugar will first turn clear as it
liquefies, then brown as it caramelizes). Remove the
saucepan from the heat and carefully add the heavy
cream; stir to combine (the mixture will steam and
boil rapidly as the cream
is added). Transfer the caramel to a stainless steel
bowl and allow to cool to room temperature. Continued
From
Yields
12 Servings
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