Arnold Palmer Cake

It’s time, Simba.

Finally. FINALLY. You’ve made all your subsequent layers. You’ve graduated to the big leagues, friends, and victory. Victory has never tasted so sweet.

Arnold. Palmer. Cake.

Arnold. Palmer. Cake.

Yes, friends. You thought it would never come. But now you’ve made Lucky Peach‘s Arnold Palmer Cake. This is it.

Photographic Evidence:

DSC_0319

Gather your ingredients. Pictured clockwise (starting at 12): The Almond tea crunch, Lemon Mascarpone, some jam, the Lemon Tea Cake, & Bitter Tea Soak.

DSC_0320Cutting the rounds (using a 6″ cake ring). The leftovers (anything outside the circle) are used to make the bottom layer of your lovely cake!

DSC_0322Voila! Tamp down the scraps and pour on the Bitter Tea Soak so it comes together!

DSC_0323After the first round! The clear thingy is a strip of acetate, which is kind of like that overhead projector paper your teacher used when you were in elementary school. It’s basically the backbone that makes it possible for your cake to be so tall.

DSC_0324Yeah, Buddy. You did it. This is gonna taste so good!

DSC_0327Pop that sucker (pan and all) into the freezer. Let’s face it, it’ll only be taking up space for like 3 days until you & all your friends nom it in a single sitting. Please disregard the frozen veggies and chicken.

Ingredients:

1 recipe Lemon Tea Cake

60g (1/4 C) Bitter Tea Soak

1.5 cups berry jelly, blended in an immersion blender so it’s spreadable (or you can spoon mix it.

400g (1 3/4 C) Lemon Mascarpone

150g Almond Tea Crunch (use the rest as an ice cream topping!)

1 6 x 20″ strip of acetate

parchment paper or Silpat (Silpat pictured above)

6″ cake ring

Pastry brush

To Do:

BUILD THAT PUPPY!

  1. Invert sheet pan of Lemon Tea Cake onto a cutting board and peel off the Silpat from the bottom of the cake
  2. Use cake ring to stamp two circles out of cake (pictured above). You’ll use the “scrap” to from the bottom layer of the cake.
  3. Clean cake ring and Silpat. Place ring in center of sheet pan lined in parchment or Silpat.
  4. Use fingers to tamp the scrap together into a flat, even layer inside of the cake ring.
  5. Using pastry brush, brush bitter tea soak onto the layer (make sure it’s good and covered).
  6. Use the back of a spoon to spread 1/2 the lemon mascarpone over the base of the cake. Sprinkle 1/2 the almond tea crunch evenly across the layer of lemon mascarpone. Lastly, use the back of a spoon to spread 1/3 of the jelly as evenly as possible over the crunch. **Note: this was a pain in the butt and didn’t turn out evenly for my cake. Don’t stomp your foot like a toddler. No one noticed when they were devouring the cake**
  7. Repeat the process of building the first layer, using one of the complete cake rounds as a “base.”
  8. Nestle the remaining cake round on top of the second layer of jelly. (If desired), cover the top layer of cake with remaining 1/3 of the jelly, and spread it in an even layer.
  9. Transfer the cake, sheet pan and all, to the freezer. It needs AT LEAST 3 hours to set, and it will keep for up to 2 weeks in the freezer.
  10. When you’re ready to serve this bad boy, pull the sheet pan out of the freezer. Using your fingers, pop the cake out of the cake ring (it might take some finessing). Put it on a cake stand and let it defrost. It’ll take 3 hours to defrost at room temp, 6 hours in the fridge.

The cake will keep for up to 5 days in the fridge.

Bitter Tea Soak

This is kind of a silly, very “no sh*t” kind of recipe, but it’s necessary for that Arnold Palmer Cake from Lucky Peach‘s second issue.

Photographic Evidence:

Here are the tea bags soaking in boiling water.

Here are the tea bags soaking in boiling water.

Ingredients:

475g (2 1/4 C) water

8 Lipton® Black Tea bags

To do:

  1. Bring the water to a boil in a small saucepan.
  2. Remove it from the heat and add the tea bags. Let the bags steep for five minutes.
  3. Discard the tea bags and store the bitter tea soak in an airtight container.

It’ll be bitter. Here comes the “no sh*t” part… that’s why it’s called “Bitter Tea Soak.”

Lemon Mascarpone

The finished product

The finished product

I made this recipe in such a hurry that I didn’t remember to take photos! However, it was absolutely delicious. The recipe is an aspect of the Arnold Palmer Cake (Featured in Lucky Peach Magazine) that I worked on a few weeks ago. If you’re making this as part of that recipe, make this delicious aspect the day before, since it needs to cool overnight.

Ingredients:

85g (1/3 C) lemon juice (about 3 lemons, plus the zest)

100g (1/2 C) sugar

4 eggs

1 gelatin sheet (1/2 t powdered– that’s what I used)

115g (8T) cold butter (I used Plurga)

2g (1/2t) kosher salt

100g (1/2 C) cold mascarpone

To Do:

  1. Bloom the gelatin in cold water (It’s like prepping yeast… it just has to be sprinkled on the surface of the water and left to do its thing!)
  2. In a saucepan, whisk together the sugar, lemon juice, lemon zest, and eggs. Cook the mixture over low heat, whisking constantly. The mixture will thicken as it comes to a simmer. Once it does, take the pan off the heat.
  3. Whisk in the bloomed gelatin, butter, and salt. Mix until everything is fully incorporated, shiny, and smooth. Pat yourself on the back, buddy. You just made some good ol’ lemon curd!
  4. Transfer the lemon curd to a container and cool in the fridge for a few hours or overnight.
  5. In a stand mixer outfitted with the paddle attachment (or in a mixing bowl, using a spatula), fully combine the lemon curd and the mascarpone. It’s really important that both the cheese and the lemon curd are cold, or they won’t come together properly.

**Lemon mascarpone will hold in the fridge for about a week, so you can make this recipe and give yourself a breather before you work on the other ingredients!