5 Layer "Stuff" Cake

Servings:

Prep Time:

Cook Time:

Ingredients

3 1/4 oz sugar

1 1/4 oz cake flour

4 1/2 oz crushed Mrs. Cubbison's Traditional Seasoned Stuffing

6 oz egg whole

4 oz egg white

1/2 oz sugar, granulated

1 1/2 oz unsalted butter

6 oz spicy Italian sausage

6 oz chanterelle mushrooms

1/2 cup celery

1/2 cup onion

1 tsp garlic

4 oz butter

1/2 c Asian pear

6 oz manufacturing cream

8 oz heavy turkey stock

6 oz cranberry relish

6 oz apple relish

5 oz dried cherries

2 oz dried cranberries

3 oz calvados brandy

1/2 c powdered gelatin

Directions

  • Soak the cherries in the brandy.
  • Saute the Italian sausage, mushrooms, celery, onion and garlic together in the butter and heavy stock. Cool. Once it is cool – run in the food processor so the pieces are small bits.
  • Toast 3 c of Mrs. Cubbison's stuffing until it is really crispy and crunchy.
  • Make the sponge cake. When the cake is panned, sprinkle the bits of ingredients from the food processor on top of the cake mix, then bake.
  • While the cake is baking, make a cranapple cherry relish. Whip the heavy cream. Take the cranapple cherry relish and divide it into 3 equal parts. Put two parts of cranapple cherry relish through a fine sieve. Take the whipping cream and add 1 part of the cranapple cherry relish.
  • Bloom the gelatin and add one part cranapple cherry relish.
  • When the cake is cooled cut into 3 equal parts.
  • Put one layer down. Top the first layer with 1 part of the cranapple cherry relish that has not been diluted. On top of this layer sprinkle with brunoise Asian pear.
  • Add one more layer of “cake".
  • Top this layer with the cranapple cherry relish that has the whipped cream
  • Add another layer of the “cake".
  • Top the layer with the cranapple cherry relish that has the gelatin. This is the top layer and it is a “glaze" to the cake.
  • On top of this “cake", around the top ring, make a small mound with the toasted stuffing crumbs so it sort of resembles a crown.
  • Add more glaze.

This recipe comes courtesy of:
Laurie Worthy - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2012
Los Angeles Trade Tech Culinary School's 15th Annual Student Chef Thanksgiving Stuffing Cook-Off