Florida Blueberry Whipped Cream and Key Lime Curd Cake

Ingredients

Preparation

Blueberry Compote

Combine all compote ingredients in a small saucepan and bring to a gentle boil. Cook for about 10 minutes or until desired thickness. Remove from pan and cool completely. Store in airtight container in refrigerator.

 Stabilized Blueberry Whipped Cream Frosting

Sprinkle gelatin powder over 1 tablespoon cold water and let bloom for about 5 minutes. When fully absorbed (it should form a solid gel), melt in microwave in 5-second increments. When melted and gelatin is dissolved, add 1 tablespoon heavy cream, mix and set aside.

Pour cold whipped cream into chilled bowl and begin to whip on low. When foamy and beginning to thicken slightly, slowly add powdered sugar and vanilla extract and continue to whip. Add blueberry compote in small spoonfuls, as to not deflate the whipped cream. When stiff peaks form, slowly add in the gelatin mixture and incorporate fully. Do not over-whip, as that can result in the whipped cream breaking. Store in airtight container in refrigerator until ready to use.

Fresh Tip: Placing the bowl and cream into the freezer for 10 minutes before whipping will speed up the whipping process.

Key Lime Curd

Prepare a double boiler (heat-safe bowl that fits just over and on top of a small saucepot) on stovetop by filling a small saucepot with approximately one cup of water. Place bowl on top and add sugar and butter, and a pinch of salt. Stir until butter is melted and sugar starts dissolving. Add in key lime juice and mix well. In a separate bowl, whisk eggs until smooth. Add 1 ladle of the warm key lime mixture to the beaten eggs, whisking constantly, to temper. This technique brings the eggs closer to temperature of the warm liquid, helping to ensure they do not scramble when added. While whisking the key lime mixture, slowly add the tempered egg mixture back into the key lime mixture. Whisk constantly for 15-20 minutes or until mixture has reached the consistency of yogurt. If the mixture is not starting to thicken around the 10-minute mark, increase temperature slightly, and continue to whisk. When the desired thickness has been reached, apply plastic wrap directly on top of curd. This will prevent a film from developing. Store in refrigerator until completely cool. The mixture will continue to thicken while in the refrigerator.

To assemble the cake, apply a thin layer of key lime curd in between layers and frost the outside with blueberry whipped cream frosting. Decorate with sprinkles and extra blueberries if desired.

This can also be used to decorate cupcakes by using a piping bag and a small round decorating tip. Place tip into bag and cut an opening, then slide tip all the way to bottom. Fill the piping back with approximately 1/2 cup of key lime curd. Insert the tip into the top of the cupcake about 1/2 way and squeeze a small amount of curd inside. You will feel the cupcake expand slightly. Do not overfill. Frost with whipped cream frosting, which will disguise where you filled the cupcake with key lime curd.

Fresh tip: stabilized whipped cream frosting, to include the decorated cake or cupcakes, can be (and should be) stored in refrigerator for up to 3 to 4 days.

Nutrition

• Calories Per Serving449
• Fat37g
• Cholesterol191mg
• Sodium78mg
• Carbohydrates26g
• Fiber1g
• Protein5g