Blackberry & Lime Cheese Cake Layer Cake
Taco Night deserves an inspired cake. When I think Mexican, somehow… margaritas come to mind. And when that happens, all I can think is lime.
Lime Cheese Cake sounded amazing this week…but what to pair with it? Reviewing the many flavors that easily pair with lime was easy: cherry, lemon, vanilla, raspberry,… and then I arrived at blackberry. It sounded perfect.
I went looking for other lime and blackberry combinations and found very few examples. That’s ok, I don’t mind practicing.
Starting with the Blackberry Cake seemed like the best jumping-off point. I followed my Strawberry Cake recipe, switching out strawberry puree for blackberry. It was good, but not enough blackberry kick. In the end, I used 2.5 cups of blackberry puree (pressed through a sieve to eliminate seeds) and added Wilton’s Violet coloring gel to achieve a luscious dark color.
The texture of the cake is wonderful – it’s quite moist and spongy and strong. I didn’t rise hardly at all, so maybe I need to fiddle with the baking soda and baking powder ratio. As is, it’s quite delightful but fill the pans to desired height.
|I had enough batter left over to bake 16 cupcakes.|
Cheese Cake is such a treat! I followed my favorite and easy go-to recipe and added lime zest and lime concentrate. Afraid of going overboard, I didn’t quite add enough to this cake. I’d rather err on the side of too light instead of too heavy.
The Blackberry Curd was simple to put together….after I got all the blackberries through the blender and then the sieve. I swear – I thought my arm was going to fall off! This particular curd recipe makes a very thick product – perfect for filling tarts or folding into heavy cream for a berry short cake. It’s quite delicious.
Building this cake was terrific. The cheesecake was a bit sunk in the center. Instead of trimming it, I decided to fill that shallow well with Lime Marmalade and Blackberry Curd. Since the cake layers were thinner than planned, I wasn’t about to trim anything away.
Earlier in the week, I had baked a few cupcakes and whipped together lime buttercream. The feedback was, “Yummy” … “Up the blackberry and increase the lime just a wee bit.” So that’s what I did with the buttercream. I was happy with the results.
|I posted this snapshot on instagram; you can follow me @thesugaryshrink|
All went well until the Blackberry Curd started shifting. Without any type of doable repair (I could have wiped the entire cake clear and started over from the crumb coat), I waited for the slow, gravitational win of the curd to finally stop. And when it did, it wasn’t that terrible.
I was able to find a spot that I thought would photograph well. I’ll take that. Nothing about the way I approach baking or cake construction is ever perfect. That’s life – sweet and sometimes messy.
Since this cake was for an event at our house, Yeah! for Taco Night, I have myself permission to slice it well ahead of the event so I could get a snapshot or two with the natural light. Feedback from our youngest who ate the slice, “This is a good one.” I’ll take that.
This cake had several moving parts and rather pricey ingredients (why couldn’t I wait until blackberries were in full swing?), and I’m happy with the results. Despite individual components that weren’t what I planned…the end product is quite delightful.
And after all this, I’m grateful for my life partner. And sobriety. And our people.