Spotlight: Chef Mark Quitney

WYES New Orleans and Community Coffee Company are pleased to announce Chef Mark Quitney of Pelican Lobby Bar in the Sheraton New Orleans as the 2015 Cooking with Community® Coffee Contest winner!

Chef Mark

Chef Mark Quitney won for his Black & Gold to 
the Super Bowl Doberge which featured layers of lemon curd & chocolate mousse, buttercream icing covered in a chocolate and lemon glaze burnt cream featuring Community® coffee. 

Check out the winning recipe below:

Lemon Curd:
• 3 lemons
• 3 large eggs
• 3/4 cup sugar
• 4 ounces (1 stick unsalted butter), quartered

• 8 ounces (2 sticks) + 2 tablespoons melted unsalted butter
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla
• 6 large eggs
• 1 3/4 cups sugar
• 3/4 cup milk

• 4 ounces (1 stick) softened unsalted butter
• 4 cups confectioners' sugar
• 1/4 cup lemon juice
• 2 drops yellow food coloring


1. For the lemon curd: Grate the zest from 1 lemon and place in a medium heatproof bowl. Juice enough lemons to yield 1/2 cup lemon juice and add to zest with eggs and sugar. Place bowl with eggs over (not in) a pan of simmering water and whisk every 5 minutes until thick, about 20 minutes.

2. Transfer curd to a food processor. With machine running, add butter, one piece at a time, processing for 15 seconds between additions and making sure the butter is incorporated before adding the next portion. Process until curd is completely smooth. Scrape down sides of bowl and blend another 15 seconds.

3. Transfer hot curd to a glass or plastic container. Lay plastic wrap directly on top of the curd's surface and cover with a lid. Refrigerate for up to 5 days or freeze for up to 3 months.

4. For the cake: Heat oven to 350 degrees. Grease and flour a 9-inch spring form pan. Wrap the bottom in aluminum foil and place on a baking sheet.

5. In a large bowl, whisk together flour, baking powder and salt and set aside. Stir vanilla into 8 ounces plus 2 tablespoons melted butter and set aside.

6. In a large heatproof bowl, whisk together eggs and sugar. Place over (not in) a pot of barely simmering water. Whisking constantly, heat the mixture until it is warm to the touch, about 3 minutes. Remove from heat and whip on high until cool and tripled in volume, about 3 minutes.

7. Reduce mixer speed to medium low and drizzle in the melted butter-vanilla mixture. By hand, fold in 1/3 of the flour mixture followed by 1/2 of the milk. Repeat, ending with flour. Transfer batter to prepared pan and bake until a toothpick tests clean, about 1 hour. Let cool in the pan 5 minutes, then invert onto a wire rack. Unclasp the spring form pan sides and carefully remove the ring, and allow the cake to cool completely with the pan bottom still in place.

8. Remove the pan bottom from the cake and divide it into 4 equal layers. Wash and dry the spring form pan and use it to assemble the cake. Lightly coat the bottom and sides of the pan with cooking spray. Place two (20-inch-long) pieces plastic wrap in pan so entire bottom and sides are covered, allowing ends of plastic to hang over sides of pan.

9. Place 1 cake layer in spring form pan and top with 1/3 lemon curd, leaving a 1/2-inch border of bare cake around the edge. Repeat with the remaining cake layers and lemon curd. Cover the top of the cake with the plastic wrap overhang (or another piece if there isn't enough), and refrigerate 4 hours or overnight.

10. For the icing: In a large bowl or stand mixer, mix butter and sugar on low speed until combined. Add lemon juice and food coloring and mix on low speed until moistened. Increase speed to medium and beat until creamy, about 2 minutes. Reduce speed to low, add 1 tablespoon warm water, and beat until fully incorporated, about 1 minute more.

11. Place four (6-inch-wide) strips of parchment paper hanging off the end of the platter. (This will keep the tray clean while frosting. Remove after you've iced.) Remove the plastic wrap from the top of the cake and invert cake onto the serving platter. Unhinge the sides of the spring form pan and remove. Peel off plastic wrap. Ice top and sides of cake. Refrigerate for at least 1 hour. Cake can be served cold or at room temperature (even better).


Executive Chef