"POLYNESIAN" PEARL DIVER with WHITE CAKE from DJANGO UNCHAINED
In this episode of Consuming Cinema we will show you how to make a "Polynesian" Pearl Diver with White Cake from Quentin Tarantino's Django Unchained.
1.5 oz Puerto Rican Rum
.75 oz Jamaican Rum (.5 oz in traditional recipe)
.5 oz Demerara Rum (.75 oz in traditional recipe)
1 oz Orange Juice
.75 oz Lime Juice
.75 oz Gardenia Mix
1 Barspoon Velvet Falernum
2 oz Butter
2 oz Runny Honey
2 tsp Cinnamon Syrup
1 tsp Vanilla Syrup
1 tsp Allspice/Pimento Dram
14 oz/ 3 C Cake Flour (2 layers) | 28 oz/6 C (3 layers)
13 oz/ 1.75 C Granulated Sugar (2 layers) | 26 oz/3.5 C (3 layers)
5 oz (5 eggs) Egg Whites (2 layers) | 10 oz (3 layers)
1 Tbsp Baking Powder (2 layers) | 2 Tbsp (3 layers)
1/2 tsp Baking Soda (2 layers) | 1 tsp (3 layers)
1 tsp Salt (2 layers) | 2 tsp (3 layers)
4 oz Vegetable Oil (2 layers) | 8 oz Vegetable Oil (3 layers)
10 oz Buttermilk - Divided (2 layers) | 20 oz (3 layers)
2 tsp Vanilla Extract (2 layers) | 4 tsp Vanilla Extract (3 layers)
1 Stick Butter
1 Box Confectioner Sugar
1 tsp Vanilla Extract
4-5 Tbsp Buttermilk
Start by making a cinnamon syrup for your Gardenia Mix. Combine five broken cinnamon sticks, 1 cup of sugar and 1 cup of water in a saucepan. Bring to a boil and simmer for five minutes. Strain and funnel into a bottle until ready for use.
Then make a vanilla syrup using a similar method. Combine 1 tablespoon vanilla with 1 cup sugar and one cup water in a saucepan, and then bring to a boil and simmer for five minutes. Funnel into a bottle until ready for use.
To make the Gardenia Mix for the Pearl Diver, combine 2 oz of softened, unsalted butter in a bowl along with 2 oz of a runny honey, 2 tsps of cinnamon syrup, 1 tsp of vanilla syrup, and 1 tsp of allspice dram. Mix together and make sure it is at room temperature when you make your cocktail.
To start the white cake, begin by mixing together your dry ingredients. Combine cake flour, baking powder, baking soda, sugar and salt in a large bowl. Mix together. Now slowly add chunks of butter one at a time until the mix reaches the texture of a thick, grainy sand.
Combine half of the buttermilk and the vegetable oil. Whisk together and add to the dry ingredients. Mix well for at least two minutes until nicely incorporated.
Combine second half of the buttermilk with the egg whites and vanilla extract. Whisk together before adding to your mixing bowl. Mix together with a mixer for another two minutes until you have your cake batter.
Spray the cake pans with pam. Then pour the cake batter into the cake pans. If you want, you can weigh them out so that they are all precisely the same size. Then bake in a 335 degree oven for 35-40 minutes or until the cakes are cooked through. Test the doneness of the cake by sticking a skewer through it. If the skewer comes out clean, the cake is all done.
Transfer each cake to a large plate or cutting board. Cut off the tops of the cake by first cutting a slit under one of the lips with a bread knife, and then use a cake leveler to trim the rest of the cake top as evenly as possible. Eat cake tops if you are feeling hungry at this point. Then refrigerate the cakes while you make the buttercream.
To make the buttercream, whip a stick of butter in a large bowl. And slowly mix in an entire box of confectioner's sugar a bit at a time. Then add the vanilla extract as well as one tablespoon of buttermilk at a time until you reach the perfect frosting consistency. It will be between 4 and 5 tablespoons of buttermilk. You are going to need several batches of this to frost a two layer cake. And even more to frost a three layer cake. For the three layer cake, I probably made about five or six batches of this buttercream.
Prep your cake stand or turntable for frosting by putting 4 sheets of parchment paper underneath, which will be removed after frosting. Add a dab of frosting to act as glue to the base of the stand before putting on your first cake layer. Frost the cake layer on top first using a cake spatula. Then do the same with the other two tops. Then proceed to frost the sides/outside of the cake. Use a piping bag in an up and down motion to cover the sides before flattening it out with a cake spatula. This first layer of frosting is called the crumb coat, so it doesn't have to be perfect. We just want the entire cake covered.
Then refrigerate your cake again to allow the crumb coat to set.
Once the crumb coat has set, frost the outside layer of the cake. As we did before, use a piping bag filled with buttercream, and then this time, flatten out the tops and edges with a bench scraper in order to achieve the nice flat looking outside of the cake you're looking for.
Once your cake is nearly done, remove the parchment paper, trying to keep the cake as centered on the stand as possible. Then finish frosting the outside of the cake, cleaning up the edges and doing any touchups to make it presentable. Then let the frosting set by letting it set out at room temp or refrigerating it. The fridge will help solidify the frosting more, but you will want the cake back at room temperature prior to serving.
To make the Pearl Diver, or Polynesian Pearl Diver as its called in the film, you will need a blender and some crushed ice. You can easily make crushed ice at home using a Lewis Bag and a mallet.
Combine the three rums, the orange luice, lime juice, gardenia mix and velvet falernum in the blender. Then blend for fifteen seconds WITHOUT ICE to allow the butter in the gardenia mix to emulsify. Then, add a quarter cup of crushed ice to the blender, and blend for fifteen more seconds.
Pour the cocktail into the glass and top with more crushed ice. Garnish with an edible flower.
Serve the cake using a clean knife and a pie server. Make sure to clean your knife in between slices.