Sticky Date Cake

Minaka Ishii-Urquidi, Pastry Chef (The Lodge)
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Servings 89

Ingredients
  

Wet Date Mix

  • 2/3 cup California dates, chopped
  • 1 1/4 cup water
  • 1 tbsp baking soda
  • 1 tsp ground cinnamon

Cake Batter

  • 4 tbsp butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cup all purpose flour
  • 1 tsp baking powder

Toffee Sauce

  • 4 1/2 cup brown sugar
  • 2 sticks butter
  • 2 vanilla beans
  • 2 cup heavy cream
  • 2 tsp rum
  • 1/4 cup molasses

Vanilla Chantilly Cream (Quenelle)

  • 2 cup heavy cream
  • 1 cup sugar
  • 2 vanilla beans
  • 1/8 cup Grande Marnier
  • 4 1/2 sheets gelatin leaves
  • 4 cup whipped heavy cream, stiff

Strawberry Rhubarb Compote

  • 2 1/2 cup strawberries
  • 2 1/2 cup rhubarb, sliced
  • 3/4 cup sugar (add extra 2 tbsp)
  • 1 lemon zest

Milk Chocolate Crisp Tuille

  • 1/14 cup fondant
  • 3/4 cup glucose (add extra 2 tbsp)
  • 1 cup milk chocolate

Instructions
 

Wet Date Mix

  • Bring dates and water to a boil. Turn off heat & add Baking soda & Cinnamon. Cool to room temperature.

Cake Batter

  • Cream butter and sugar in mixer with paddle, together. Add eggs and vanilla extract to Butter/Sugar mixture. Sift in the dry ingredients and add to batter alternating with the wet date mix. Spray pan or molds & bake batter at350 degrees, 15-20 minutes or until center of cake is firm. Fill molds half way, batter doubles in volume.

Toffee Sauce

  • Combine the brown sugar, butter, and vanilla beans together. In a separate bowl, combine the heavy cream, rum and molasses. Bring brown sugar, butter, and vanilla to a smooth paste over medium heat. Cook for 3 minutes. Then add to cream, Rum and Molasses to pot and cook sauce for 5 minutes at a medium simmer. Pour Hot Sauce over hot freshly baked cake. Let cake rest 15 minutes. Then serve, or reheat to service.

Vanilla Chantilly Cream (Quenelle)

  • Heat heavy cream, sugar, and vanilla beans over medium heat and pour over bloomed gelatin. Then cool completely over ice. Whisk whipped cream into gelatin mixture. Blend well. Store in refrigerator to keep cold.

Strawberry Rhubarb Compote

  • Mix the sliced Rhubarb and the Strawberries. Add the Sugar and Lemon Zest, and let marinade overnight. Cook to Jam consistency and let cool.

Milk Chocolate Crisp Tuille

  • Cook the fondant, and glucose over low heat until both come together. Do not overcook. Add the chocolate and blend well. Spread mix on to silpat add crystallized dates. Bake until crispy 5 minutes at 375 Degrees.
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