Ginger Lime Zebra Cake
Recipe: #17264
February 08, 2015
Categories: Desserts, Cakes, Southern, Baby Shower, Birthday, Brunch, Fathers Day July 4th, Labor Day, Mothers Day, Vegetarian, Lime, Heavy Cream, Butter/Margarine, more
"This is a recipe by Nathalie Dupree that is in one of her cookbooks "Comfortable Entertaining". Sounds easy and delectable. Placing it here for safe keeping and easy access."
Original is 4 servings
Ingredients
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- LIME BUTTER
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Nutritional
- Serving Size: 1 (358.2 g)
- Calories 1228.2
- Total Fat - 87.1 g
- Saturated Fat - 50 g
- Cholesterol - 367.2 mg
- Sodium - 703.9 mg
- Total Carbohydrate - 105.6 g
- Dietary Fiber - 3 g
- Sugars - 67.3 g
- Protein - 14.7 g
- Calcium - 152.1 mg
- Iron - 4.1 mg
- Vitamin C - 33.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Whip cream just until it forms soft peaks.
Step 2
Gently fold together the lime butter and the whipped cream. Spread 1/2 tablespoon of the whipped cream mixture on each gingersnap. Stack them together to make a 14-inch log and lay it on its side on a serving platter.
Step 3
Frost the log with the remaining whipped cream.
Step 4
Chill 4 - 6 hours, or cover with plastic wrap and freeze.
Step 5
If frozen, thaw in refrigerator 1 hour before serving.
Step 6
To serve garnish with the candied ginger and slice the roll at a 45-degree angle.
Step 7
Keep refrigerated until serving.
LIME BUTTER
Step 8
Place the sugar, butter, eggs, flour, lime peel, and lime juice in a heavy saucepan.
Step 9
Cook, stirring, over low heat, without boiling, until thick.
Step 10
Remove from the heat and let cool.
NOTE: Use as sauce or icing. Will keep almost indefinitely covered in the refrigerator
Tips
No special items needed.
0 Reviews
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