DOMINICA KING CAKE

DOMENICA KING CAKE

By Chef Lisa White - Dessert, Game Day - Feb 10, 2014

There are few times of the year so beloved in New Orleans as Mardi Gras, and traditions like King Cake really make the season special. This coveted version from Chef Lisa White of Domenica is positively heavenly. Though you cannot truly call it a traditional King Cake, it represents all of the decadence and sparkle of the magical time of year to which it pays homage.

For the Cake

1 cup lukewarm milk, about 95 degrees

1/2 cup granulated sugar

2 tbsp dry yeast

3 3/4 cup all-purpose flour

1 cup melted butter

5 egg yolks, beaten

1 tsp vanilla extract

1 tsp grated fresh orange zest

3 tsp cinnamon

Fillings

Fresh Bananas

Caramel

Mascarpone

Roasted Pecans

Praline Glaze

Gold Leaf

For the Mascarpone

4 oz Mascarpone Cheese (we use Zertos if you cannot locate try to get a thick variety)

4 oz cream cheese

1 pinch salt

2 oz powdered sugar, sifted

For the Praline Glaze

4 oz Brown Sugar

4oz Butter

1 oz Molasses

2 oz Heavy Cream

4 oz Praline Liqueur

For the Cake:

1. Pour the warm milk into a large bowl. Whisk in the sugar, yeast, and a heaping tbsp. of the flour, mixing until both the sugar and yeast have dissolved.

2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and zest. Add remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.

3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

4. Put the dough back in the bowl, cover with plastic wrap, and set aside in a draft free place to let it rise for 1.5 hours or until it doubles in size.

5. Preheat the oven to 375. Once the dough has risen, punch it down and roll dough out to as square as possible and sprinkle with cinnamon sugar. Then tightly as possible roll up (like a cinnamon roll) pinch ends closed and shape into oval tucking ends under each other. Then place on a nonstick cookie sheet and let it rise until it doubles in size, about 30 -45 minutes.

6. Once, it’s doubled in size, place the cookie sheet in the oven and back until the oval is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow for cooling - approximately 30 minutes.

7. After, it cools, slice the oval, aiming for the top 1/3. Set aside.

For the Mascarpone:

1. You want the cheeses to be room temperature when you start this. Place cream cheese first in mixer bowl with paddle attachment and place on medium speed – stop & scrape bowl. Once, it is visually smooth and not lumpy - add mascarpone to the cream cheese and same thing turn on – then stop scrape bowl once smooth

2. Add the powdered sugar – once, mixture is completely combined put refrigerator. You want it to be somewhat stiff when assembling your king cake

For the Praline Glaze:

Place sugar, molasses, & butter in saucepan over medium heat continue cooking till bubbly and whisk it. Once mixture is bubbly (all over) slowly add cream and whisk once thoroughly combined whisk in Praline Liqueur - while hot you will pour on cake slowly.

To Compile:

1. On the bottom half you are going to smear with caramel, then sliced fresh bananas, mascarpone cheese, roasted pecans, and then the top is placed back on.

2. Now that the top is on the King Cake place whole cake on a wire rack on top of a cookie sheet

3. Now is the time for the Praline Glaze...using a ladle slowly pour over the top of your cake so it is covered

4. This is when I usually add the gold leaf but I am positive it will be just as great without!