The Optimist’s Smith Island Cake with Crème Fraiche Whipped Cream

This Valentine’s Day week, try some delicious Smith Island Cake from The Optimist.

Rocket Farm Restaurant’s Pastry Chef Chrysta Poulos uses the traditional Smith Island Cake recipe and adds a crème fraiche whipped cream for an extra twist. If you’re cooking dinner for your significant other this Valentine’s Day week, this decadent cake is the perfect option.

You can find the recipe for Smith Island Cake below and Crème Fraiche Whipped Cream below!

The Optimist’s Smith Island Cake with Crème Fraiche Whipped Cream Recipe

Layer Cake:

Ingredients:

• 2 cups sugar
• 2 sticks unsalted butter, cut into chunks ( 1 cup)
• 5 eggs
• 3 cups flour
• ¼ teaspoon salt
• 1 heaping teaspoon baking powder
• 1 cup evaporated milk
• 2 teaspoons vanilla
• ½ cup water

Directions:

1. Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt, and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
2. Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don’t hear it sizzle.
3. Start making the icing when the first layers go in the oven. Put the cake together as the layers are finished. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. (Don’t worry if it tears; no one will notice when the cake is finished.) Use two or three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.

Chocolate Icing:

Ingredients:

• 2 cups sugar
• 1 cup evaporated milk
• 5 ounces unsweetened chocolate
• 1 stick unsalted butter
• ½ to 1 teaspoon vanilla

Directions:

1. Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm.
2. Add chocolate and cook to melt.
3. Add butter and melt.
4. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.

House Crème Fraiche:

Ingredients:

• Heavy Cream 2 cups
• Buttermilk 3T

Directions:

1. Combine cream and buttermilk in a container. Place cheesecloth
   over the top of the container and tie with kitchen twine.
2. Leave room temperature for 3 days.
3. On day 3, take cloth off and place plastic wrap on top of stiffened cream and put a lid on. Refrigerate.

Whipped Cream:

Ingredients:

• 2 cups heavy cream
• 3T powdered sugar
• Pinch kosher salt
• 4 oz house créme fraîche

Directions:

1. Combine all ingredients in mixer fitted with whisk attachment. Or, use handheld blender or whisk by hand until medium firm peaks.