Dennis not only wins $30,000 plus $5,000 for his local charity (the American Cancer Society's Real Men Wear Pink of Jacksonville campaign), in October he and his Sunshine Cake will take part in the Food Network & Cooking Channel New York Wine & Food Festival.
"The biggest joy that I will get out of winning this contest is that I get to share a little bit of my hometown of Jacksonville, Florida, and the flavors of my restaurant Blue Bamboo with the rest of the world."
Sunshine State Orange Crunch Cake
SERVINGS: 10 servings (1 serving = 1 piece)
INGREDIENTS
NAME | WEIGHT | MEASURE |
---|---|---|
Batter | ||
Orange juice | 9 oz | 1 cup |
Gold Medal™ Yellow Cake Mix (11152) | 1 lb 12 oz | 5 3/4 cups |
Mandarin oranges, canned, undrained | 15 oz | 1 3/4 cups |
Orange extract | 2 Tbsp | |
Orange Sauce | ||
Orange juice | 1 lb 2 oz | 2 cups |
Granulated sugar | 2 Tbsp | |
Cornstarch | 1 1/2 Tbsp | |
Puff Pastry Layers | ||
Pillsbury's Best™ Puff Pastry Dough Sheet (05123) | 1 each | |
Salt, kosher | 1/2 tsp | |
Almond Lace Cookies | ||
Butter, unsalted | 2 oz | 1/4 cup |
Brown sugar, firmly packed | 2.5 oz | 6 Tbsp |
Corn syrup | 3.5 oz | 1/4 cup |
Gold Medal™ All-Purpose Flour (14323) | 1 oz | 3 Tbsp |
Vanilla extract | 1/2 tsp | |
Salt, kosher | 1/4 tsp | |
Slivered almonds, ground | 2 oz | 1/2 cup |
Frosting | ||
Butter, unsalted, softened | 1 lb | 2 cups |
Powdered sugar | 1 lb | 3 1/2 cups |
Cream cheese, softened | 1 lb 8 oz | |
Crushed pineapple, canned, drained | 12 oz | 1 1/3 cups |
Orange extract | 2 Tbsp | |
Garnish | ||
Powdered sugar | 1 tsp |
METHOD
Batter
Convection Oven* 300°F 33-38 minutes
Standard Oven 350°F 38-43 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.
Orange Sauce
Almond Lace Cookies
Convection Oven 350°F 4-6 minutes
Standard Oven 400°F 5-8 minutes
Frosting
- Add orange juice and cake mix to bowl of mixer fitted with paddle attachment; mix on medium speed 2 minutes.
- Add mandarin oranges and orange extract; mix on low speed 30 seconds.
- Stop mixer, scrape bowl and paddle; mix on low speed an additional 1 1/2 minutes.
- Deposit batter in 2 greased, parchment-lined 8-inch round cake pans; bake as directed below until wooden pick inserted in center comes out clean.
- Allow to cool in pans 10 minutes; remove and cool completely.
Convection Oven* 300°F 33-38 minutes
Standard Oven 350°F 38-43 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.
Orange Sauce
- Stir orange juice, sugar and cornstarch together in 2-quart saucepan; cook over medium heat until mixture comes to a boil, stir frequently.
- Remove from heat and cool completely; refrigerate until assembly.
- Thaw frozen puff pastry dough sheet, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
- Roll out to 18x13-inch rectangle; cut 2, 8-inch diameter circles from opposite corners of sheet.
- Cut 2, half-moon shaped circles from remaining dough; transfer pieces to parchment-lined full sheet pan.
- Dock each piece and sprinkle with salt; cover with additional paper and place another full sheet pan on top to weigh down puff pastry dough.
- Bake as directed below until golden brown; cool completely.
Bake
Convection Oven* 350°F 22-26 minutes
Standard Oven 400°F 26-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Convection Oven* 350°F 22-26 minutes
Standard Oven 400°F 26-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
- Add butter, brown sugar and corn syrup to 2-quart saucepan; bring to a boil over medium heat, stirring frequently.
- Remove from heat and stir in flour, vanilla, salt and almonds until well combined.
- Line 2, full sheet pans with silpat or parchment paper and place 10, #70 scoops of dough on each.
- Bake as directed below until golden brown; cool completely.
Convection Oven 350°F 4-6 minutes
Standard Oven 400°F 5-8 minutes
Frosting
- Add butter and powdered sugar to mixer bowl fitted with paddle attachment; mix on low speed to combine.
- Beat 2 minutes at medium speed.
- Divide cream cheese into about 2 oz portions; add a few portions at a time to mixer bowl until combined.
- Beat until fluffy. Add pineapple and orange extract; mix until well blended.
- Cut the cake rounds in half, horizontally; spread 1/4 cup Orange Sauce on the cut side of each.
- Place 1 cake layer on cake plate, cut side UP; frost with approx. 1/2 cup frosting.
- Top with a full circle of the Puff Pastry Layer; frost with approx. 1/2 cup frosting.
- Place another cake layer on top, cut side DOWN; frost with approx. 1/2 cup frosting.
- Top with the other full circle of the Puff Pastry Layer; frost with approx. 1/2 cup frosting.
- Top with the third cake layer, cut side UP; frost with approx. 1/2 cup frosting.
- Arrange the 2, half-moon Puff Pastry Layer pieces on top; frost with approx. 1/2 cup frosting.
- Top with last cake layer, cut side DOWN; frost top and sides with remaining frosting.
- Refrigerate for at least 1 hour.
- Garnish with Almond Lace Cookies and dust with powdered sugar.
- Serve with remaining Orange Sauce.
- Cake layers can be made ahead and frozen if desired. Allow to cool completely after baking. Wrap to seal and freeze; thaw about 20 minutes before assembly.
- Store Almond Lace Cookies in air-tight container.
NUTRITION INFORMATION
Nutrition values are calculated using the weights of ingredients.
Serving Size: 1 piece
- Calories
- 1610
- Calories from Fat
- 820
- Total Fat
- 92g
- Saturated Fat
- 51g
- Trans Fat
- 2 1/2g
- Cholesterol
- 195mg
- Sodium
- 1220mg
- Total Carbohydrate
- 179g
- Dietary Fiber
- 3g
- Sugars
- 121g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 45%
- Vitamin C
- 35%
- Calcium
- 15%
- Iron
- 15%