Brie Cake with That Dam Jam, Pineapple, Almonds & candied Jalapeños
- May 26
- 1 min read
Ingredients
2 wheels of Brie or Camembert Cheese
2 ounces of cream cheese-room temperature
2-3 Tablespoons That Dam Jam Pineapple Jalapeno Jam
3 Tablespoons toasted Almonds Divided into 2 Tablespoons and 1 Tablespoon
1 jalapeño sliced and cooked in simple syrup to make candied jalapeños.
Toppings
6 slices candied pineapple
1 Tablespoon of reserved toasted Almonds
Candied Jalapeños
To make ‘icing” for cake
While one wheel of brie is cold, remove the rind and cut into 1 Inch cubes. Let come to room temperature.
Flavor the filling
When it comes to room temperature add the cream cheese, divide in half.
Add That Dam Jam, and almonds.
Save the rest of the ‘icing’ to top the Brie cake.
Cut other wheel of brie in half and spread the icing with jam and almonds on one half.
Put top on and using an off set spatula smooth the sides if needed. Put in fridge to set up for 30 minutes.
Frost the Brie cake
Using the offset spatula, touch up the sides of the cake and frost the top with remaining brie and cream cheese mixture.
Decorate the cake.
Sprinkle toasted almonds on top of cake first.
Using sliced candied pineapple stand the pieces up to give the cake height.
Then place candied jalapeños on the cake to give it balance and color.
Tag us in your creations! @ThatDamJam on Facebook
Comments