this is the cake that killed on friday night .. the dessert has four components -- the cake itself, which is a basic carrot cake except with sugar-macerated celery root instead, minus a little cinnamon, plus roasted celery seed. the icing is a basic maple icing with bit of sassafras, the flavor of root beer, hence you may have heard the term "celery root beer cake" bandied about. atop it is more grated (actually cuisanarted, i have recently discovered this appliance) celery root macerated in sugar to concentrate flavor. last is the fucking cherry on top, a cheraisin vacuum-marinated in zubrówka, the bison grass vodka.
preparation: - frost cake whole - garnish with macerated celery root - chop cake into 1"x1" squares - garnish individually with cherries
thanks for documenting this- probably one of the dopest desserts we have ever done- reminiscent of wd-50's parsnip cake (carrot cake made with parsnip) and our own prickly pear cake from the scorpio sparkle dessert party.
some thoughts:
-the cherry- it was dried, remacerated- a little bit of an alcohol burn, but it seemed mostly for decorative garnish- i don't really remember tasting it in the face of the amazing icing- maybe a vaguely "red fruit" hint in between chomps.
-top with a raw raspberry, to provide the raw balance to the processed cake, and the raspberries and leftover icing we had later were a winning combination- the sassafras and raspberry have great synergy. also much larger than a little cherry, so you get some raspberry in every bite, hopefully (maybe put two halves of one raspberry on it)
-more celery root per slice- i think we split 2 celery roots across 4 cakes, could just have easily used double that.
-celery root liquer: the water from the celery root is AMAZING, i did a shot of it, tasted like celery root beer, maybe with a little sassafras it would make a dope side cocktail/pre-dessert
