Rose's Heavenly Cakes (48 page)

Special Equipment

One 9 by 2½- to 3-inch springform pan, coated with nonstick cooking spray

Make the Graham Cracker Cookie Crust

In a food processor, process the graham crackers, sugar, and salt until fine crumbs, about 20 seconds. Add the melted butter and pulse about ten times just until incorporated.

Using your fingers or the back of a spoon, begin by pressing the crumb mixture into the bottom of the pan and partway up the sides. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and to press them through the wrap. With a 6-inch cake pan or a flat-bottomed straight-sided measuring cup, smooth the crumbs over the bottom and at least 1½ inches up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Cover and refrigerate until ready to use.

Make the Custard Filling

Have ready a fine-mesh strainer suspended over a small mixing bowl.

With a small sharp knife, split the vanilla bean, if using, lengthwise in half.

In a small heavy saucepan, place the sugar. If using the vanilla bean, scrape the seeds into the sugar and rub them in with your fingers. Add the vanilla pod to the pan. Using a silicone spatula, stir in the yolks, gelatin, and salt until well blended.

In another small saucepan over medium heat (or in a heatproof glass measure if using a microwave on high power), scald the crème fraîche, stirring constantly (bring it to the boiling point). Stir a few tablespoons into the yolk mixture; gradually add the remaining crème fraîche, stirring constantly. Heat the mixture on medium heat to just before the boiling point (170°F to 180°F/76° to 82°C), stirring constantly. Steam will begin to appear, and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of the spatula. Immediately remove it from the heat and pour it into the strainer, scraping up the thickened cream that settles on the bottom of the pan. Remove the vanilla pod. Use the back of a spoon or a silicone spatula to press the custard through the strainer. Allow it to cool to room temperature and then gently whisk in the vanilla. Set a sheet of plastic wrap, coated lightly with nonstick cooking spray, directly on the surface to prevent a skin from forming. (Do not chill it as it will set the gelatin.)

In the bowl of a stand mixer fitted with the flat beater, beat the cream cheese and sour cream on medium speed for about 3 minutes until well incorporated. (The cream cheese and sour cream need to be near room temperature to keep the gelatin in the custard from lumping.) With the mixer running, gradually beat in the custard, beating until smooth and creamy. Remove the bowl from the stand, scrape down the sides of the bowl, and stir the custard until evenly incorporated. Set aside briefly or, if you have only one mixer bowl, scrape the mixture into a large bowl and wash the mixer bowl thoroughly.

Make the Italian Meringue

Have ready a 2-cup or larger heatproof glass measure.

Pour the egg whites into the bowl of a stand mixer fitted with the whisk beater, if you have a second mixer bowl, or in a medium bowl and have ready a handheld mixer.

In a small heavy saucepan, preferably nonstick, stir together the ¾ cup of sugar and the water and stir until all the sugar is moistened. Heat, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. (If using an electric range, remove the pan from the heat.)

Beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons of sugar, until stiff peaks form when the beater is raised slowly.

Increase the heat under the sugar syrup to medium-high and continue to boil for a few minutes until an instant-read thermometer registers 248° to 250°F/120°C (the firm-ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.

If using a stand mixer, with the mixer off to keep the syrup from spinning onto the sides of the bowl, add the syrup to the egg whites. Begin by pouring in a small amount of syrup. Immediately beat on high speed for 5 seconds. Add the remaining syrup in the same way in three parts. For the last addition, use a silicone spatula to remove the syrup clinging to the glass measure and scrape the syrup against the beater. If it has hardened before most of it has been poured, soften it to pouring consistency for a few seconds in a microwave.

If using a handheld mixer, beat the syrup into the egg whites on high speed in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl.

Lower the speed to medium and continue beating while adding the lemon juice. Continue beating for 2 minutes. Set the meringue aside to cool until it is no longer warm to the touch or refrigerate it for 5 to 10 minutes, until 70°F/21°C. Whisk it after the first 5 minutes to test and equalize the temperature.

Add the Italian Meringue to the Custard Filling

Using a large silicone spatula, fold about one-quarter of the meringue into the custard filling to lighten it. Then fold in the remaining meringue in two additions. Scrape the filling into the prepared crust and smooth the surface evenly with a small offset spatula.

Chill and Unmold the Cake

Place a rigid cover such as a pot lid over the top (don't mar the surface) and refrigerate for at least 4 hours.

To unmold, use a small propane torch to heat the outside of the pan or wipe the sides of the pan with a dish towel run under hot water and wrung out. When cutting and serving the cake, some of the crumbs will fall off because both the cake and the crust have a delicate texture. Dip a sharp knife into hot water and dry it before cutting slices of the cake.

Make the Cherry Coulis

In a 1½-quart saucepan, combine the cherries, their juice, the sugar, cornstarch, and salt. Allow them to sit for at least 30 minutes so that the sugar can draw out more of the juices.

Bring the cherry mixture to a boil over medium-low heat, stirring constantly but gently so as not to break up the cherries. Raise the heat to medium and boil for 7 to 10 minutes, or until the liquid and cherries are bright red and the juices are thickened but still fluid. Pour the mixture into a bowl and stir in the almond extract. Allow it to cool to room temperature. Spoon the cherry coulis alongside each slice of cake.

Plan Ahead

Freeze the dessert for at least 5 hours or up to 3 weeks ahead.

Special Equipment

One 9 by 2½- to 3-inch loose-bottom or springform pan, coated lightly with nonstick cooking spray    |    One 5 by 31-inch band of double-layer heavy-duty aluminum foil