Strawberry-lime cake
PREPARATION
1,5 hours + a few hours
for stabilization
PORTIONS
8 servings
COMPLEXITY
easily
The recipe of Strawberry-lime cake I wrote down in my instagram blog for those, who are afraid of baking, and for the ones who want to bake, but doubt he or she can.
But I am positive that everyone will be able to bake this cake at home, getting an immesurable pleasure from the process, degustation, and compliments afterwards.
You will learn how to cook a classic biscuit, work with filling and thickeners, assemble and level a cake.
Ingredients
- 4 eggs
- 180 gr sugar
- 130 gr all-purpose flour
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
The method of cooking biscuits
Separate the eggs into whites and yolks.
Sift the flour.
Prepare the meringue. Whip the egg whites into a foam, then start adding 90 gr of sugar in small portions, whip at the maximum speed of the mixer. The meringue should be smooth and stable.
Whip the egg yolks with the second part of the sugar.
Add half of the meringue to egg yolks and gently mix with a spatula.
Add flour and the rest of the meringue. Mix everything with a silicone spatula.
Wrap the biscuit rings in foil. Divide the biscuit dough into three molds 18 cm in diameter.
Bake for 20-30 minutes at 180°C.
Remove the biscuits from the molds and leave them stabilize at room temperature for 8 hours.
Preparation of lime syrup
- 100 ml of water
- 100 gr sugar
- Juice and zest of one lime
Place everyting in a saucepan, bring to boil, remove from heat, cover and leave to infuse for the night. Strain before use.
Preparation of strawberry confit
- 150 gr strawberry puree
- 150 gr strawberries, cut into cubes
- 70 gr sugar
- 6 gr NH pectin
Mix strawberry puree with 50 gr of sugar and put on fire.
Mix pectin with the rest of the sugar.
When the puree gets barely warm, pour in gradually the pectin, stirr constantly with a whisk.
Bring to boil, add strawberries. Boil for 1 min.
Pour into a container. Cover with food film in contact. Store in the fridge till use.
Cream and assembling the cake
- 350 gr cream cheese
- 250 gr mascarpone
- 150 gr cream 33%
- 150 gr powdered sugar
- 1 tsp vanilla paste
Place all ingredients in a bowl and whip well.
