Base layer

500g flour ap
400g sucrose
200g brown sugar
20g baking powder
5g salt
2 eggs
225g butter melted
50g bourbon

Place flour, sucrose, brown sugar, baking powder, and salt in the bowl of a mixer fit wiht the paddle. Turn the mixer on to speed one and mix until even.

Add the eggs, melted butter, and bourbon and mix on low until a smooth dough/batter is formed.

Transfer to a half sheet pan lined with parchment and fit with a collar. Press the dough into the collar and set aside.

Gooey layer

450g cream cheese
3g lemon zest
300g powdered sugar
300g sorghum syrup
300g glucose liquid
10g salt
4 eggs
225g butter melted
100g bourbon

Place cream cheese, lemon zest, powdered sugar, sorghum syrup, glucose, and salt in the bowl of a robot coupe. Process until smooth and even, scraping down teh sides of the bowl as needed.

Add the eggs and process until smooth. Add the butter and bourbon and process until smooth.

Pour the gooey layer over the reserved base layer, and bake undisturbed for 30 minutes.

When the cake has baked for 30 minutes, transfer to the speed rack to cool.

Once cool, carefully remove the collar, then transfer to the tall boy to chill until completely set, 4 hours minimum.

Formulation courtesy The Pastry Department