Rabbit Of Seville Recipe
Light carrot cake vibes with a boozy twist Raisin infused rum blend, carrot, pecan orgeat, lemon, baking spices, cream cheese foam
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Ingredients
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Cake Ingredients
Cream Cheese Foam Ingredients
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Cream Cheese Foam Preparation
Prepare the Cream Cheese
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add Sugar and Lemon
Gradually add the powdered sugar, mixing until well combined. Then add the lemon juice and lemon zest.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Combine Creams
Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Assembly
Layer the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a generous layer of cream cheese foam on top.
Top with Second Layer
Place the second cake layer on top and spread cream cheese foam over the top and sides of the cake.
Serve
Slice and serve the Rabbit of Seville cake. Enjoy the light carrot cake vibes with a boozy twist!