We always dreamed of this moment but never thought it would really happen. I mean, how can anyone find a restaurant as remote as ours. We're 3 hours to anywhere and no airport in site. We're not on the way to anything!
But somehow we got on the semifinalist list for Best Chef - Southwest. Honored. Humbled. Proud.
In sauce pan, warm the honey and
soda.Once dissolved add the Crisco and
warm til fully melted.Add the sugar and
stir until dissolved.Transfer to the
bowl of a mixer and when at room temp add eggs one at a time paddling just
until incorporated.Add the flour
gradually and paddle just until homogenous.
Divide dough into seven equal
portions of 160 g each, cover with saran.
On silpat or parchment, rollout each
dough to desired shape (it doesn’t have to be perfect because the cake will
expand as it bakes.I did three
rectangles of 4”x10” on each baking sheet.Cover the dough with a second Silpat or parchment and set a second
baking sheet on top to weigh them down – this will give you uniform flat cake
layers.Bake at 350º for about 10
minutes until lightly browned.When all
six layers are baked and cooled to room temp, bake the final dough darker than
the first about 18 minutes.Pulse that
into decorative crumb.
260 g Superfine sugar
500 gSour cream
Combine both in mixer and whisk on
high until soft peaks.Spread 125 g of
cream mixture on each layer and top with next layer of dough, repeating until
stacked finished with the cream.Sprinkle the decorative crumbs on the top layer.Rest all in fridge overnight to allow
*My concern with butter is that
margarine or Crisco will leave the cake softer than butter, and I’m not yet sure
how much soaking from the filling will effect the dough.
**My variations – a splash of vodka
in the cream; fresh blueberries