TLC Cake Crew Challenge – Summer Dessert

Posted on June 29th, 2010 in Other Sweets

If you’re following me on facebook or twitter, you may have noticed me mention how excited I am to be part of TLC’s Cake Crew.  TLC, home of the show Cake Boss, has invited myself and a group of other cake-obsessed bloggers to be part of crew sharing sweet secrets and taking part in friendly competitions.

The first competition has been announced and although I’ve been busy with exams and report cards, I’ve just managed to squeeze in my submisson.  We’ve been challenged to show how to make our favorite homemade summer dessert with a Flip Mino video camera they gave us (Thank you TLC!).

My sweet dessert choice for summer is without a doubt, frozen lemon soufflé.  If you’ve never tasted it before, you might want to try this one out!  Despite the frou-frou name, it’s actually an easy, fun treat to make.

It’s my first on-line video, so you’ll have to excuse my nervousness.

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Below are a few relevant links from the video:

  • For the round dessert mold, I had an aluminum tube cut and sanded.  Cutting down PVC pipe is another option.

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Recipe for Frozen Lemon Soufflé

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For a printer-friendly version, click here.

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Ingredients:

250 g      vanilla wafers

½  cup   butter, melted

½ cup    fresh lemon juice (from 2 large lemons)

1 tbsp    lemon zest

4            large eggs, separated

¾ cup   plus ¼ cup sugar

1/8 tsp   salt

1/8 tsp   cream of tartar

1 ½ cups  35% cream

Garnish of your choice {lemon zest, strawberries, raspberries, blueberries, currants, blackcurrant syrup (Ribena) etc.}

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Instructions:

  1. Crush wafers in food processor.  Alternatively, place wafers in a ziplock bag, place the bag inside a folded tea towel, and pound wafers with a meat mallet.
  2. Drizzle in melted butter and process wafers until finely ground.
  3. Press wafers firmly into a 9-inch springform pan, dessert mold, soufflé dishes or dessert mold of your choice.
  4. In a large bowl, lightly beat egg yolks.  Add lemon zest, juice and ¼ cup sugar and blend.
  5. Using a mixer with the whisk attachment, beat egg whites until foamy.  Add in cream of tartar and salt.  Continue beating until soft peaks form.  Gradually add the remaining ¾ cup of sugar and beat until stiff peaks form.  {Note: This step can be done by hand but takes much longer}.
  6. In another bowl, whip cream.
  7. Fold egg whites and whipped cream into yolk mixture.  Spoon into your springform pan or dessert mold etc.
  8. Cover with foil and freeze at least 8 hours.
  9. Remove sides from the pan and decorate soufflé with garnish (fruit etc.), of your choice.

Hope you enjoy the recipe!

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Exams and report cards are over soon, so I’ll have some more time to post some more summery desserts I’ve been making.  Until then, have fun baking, and feel free to drop me a line letting me know what your favorite summer treat is!

xo,

Marian


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