By popular demand, here is the recipe for my world-famous Lobster and Fennel Cake!
Start with three sponge cakes of the desired colors. The color is achieved with food coloring. I had suggested to try blue curacao and cherry liqueur but the chef advised against trying to make the cake “float” in its own juices.
The middle layer did have about a quart of tequila and the bottom a generous sprinkling of Myers Rum. In future renditions we may have to stick to rum since the tequila didn’t add to the taste too much and people might wonder about worms.
In between the bottom two layers there is a bit of pineapple compote and between the top two layers there is mixed berry compote.
The icing is butter cream and the decorations are sliced kiwi and strawberries with whip cream thingies in between, drizzled with chocolate. The sides have toasted coconut with a sprinkle of toasted coconut on top.
Once again, NO lobster or fennel actually goes into this cake. The name is due to the secret ingredients that needed to be used. I used them in the name.
The cake was eventually devoured after the cook-off by hungry onlookers. Or should I say thirsty?!
Werner Timmers is Zuiderdam’s captain.