Lime and berry cream cake

Lime and berry cream cake

Preparation time: 1 hour and 30 minutes
Baking time: 35-40 minutes
Total: 2 hours
Number of servings: 12

A cake with the perfect combination of flavors, this lime and berry cream cake is a real delight for the taste buds. A burst of freshness and sweetness, it's ideal for a special occasion or a casual party. Let's venture together to make this exquisite dessert!

Recipe story

Fruit and citrus cream cakes are a symbol of joy and celebration, often served at special occasions. It's a dish that blends diverse culinary traditions, and the combination of lime and berries brings the perfect balance of tartness and sweetness. This recipe not only satisfies the sweet tooth, but is also a visual feast, perfect to impress your guests.

Ingredients

For the batter:
- 8 eggs (ideally room temperature)
- 10 tablespoons sugar
- 10 tablespoons milk
- 14 tablespoons flour
- 3 tablespoons cocoa
- 1 baking powder

For the lime cream
- 350 ml milk
- 4 tablespoons starch
- 5 tablespoons sugar
- 6 squares white chocolate
- 200 ml liquid cream
- 1 vanilla pod

For the berry cream
- 350 g berries (fresh or frozen)
- 3 tablespoons sugar
- 250 g mascarpone
- 8 g gelatine
- 1 tablespoon powdered sugar

For the icing
- 80 ml liquid cream
- 30 g bitter chocolate
- 50 g milk chocolate

For the syrup:
- 1 cup and a half water
- 4 tablespoons sugar
- 2-3 teaspoons rum essence
- 5 tablespoons freshly squeezed orange juice

For the garnish
- 200 ml liquid whipped cream
- flakes of waffle
- one orange (for decoration)

Step by step instructions

Preparing the pastry

1. Preparing the ingredients: Make sure the eggs are at room temperature to better incorporate them into the mixture. Preheat the oven to 180°C.

2. Mixing the eggs: In a large bowl, mix the eggs with the sugar until frothy and light in color (about 5-7 minutes).

3. Adding the wet ingredients: Stir the milk and baking powder into the egg mixture, continuing to mix on low speed.

4. Si sifting the dry ingredients: In another bowl, sift the flour and cocoa. This step is essential to avoid lumps. Start incorporating this mixture into the wet mixture, using a spatula to keep the air out of the batter.

5. To prepare the tray: Grease a 26cm removable cake pan with margarine and line with flour, making sure the top doesn't stick.

6. Baking: Pour the mixture into the pan and place in the preheated oven. Bake for 35-40 minutes or until it passes the toothpick test. It's important not to open the oven door during the first 30 minutes to avoid leaving the pastry.

7. Cooling: Once the cake is baked, let it cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely. You may need to adjust the cake by trimming the top slightly if it is a little puffy.

Making the lime custard

1. Mixing the ingredients: In a bowl, mix the sugar, starch, vanilla seeds (extracted from the pod) and a few tablespoons of milk until the starch is completely dissolved.

2. Boiling the milk: In a saucepan, bring the remaining milk to a boil with the vanilla pod. Once it starts to boil, remove the pod and stir in the starch mixture.

3. Cream thickening: Cook over medium heat, stirring constantly, until the cream thickens. This is a crucial step to achieve a smooth texture.

4. Adding the chocolate: Once the cream has thickened, take off the heat and add the white chocolate, stirring until completely melted. Cover with cling film to prevent crust forming and leave to cool.

5. Whip the whipping cream: Whip the liquid whipping cream until stiff, then gradually fold in the cooled lime cream, stirring gently. Finally, add grated lime zest and juice from half a lime for intense flavor.

Making the berry cream

1. Preparing the berries: Put the berries in a blender and puree. Add the sugar and transfer the mixture to a saucepan. Cook over medium heat, stirring until the sugar dissolves completely.

2. Hydrate the gelatine: Hydrate the gelatine in 4-5 tablespoons of cold water for 10 minutes, then melt it in a steam bath.

3. Thickening the cream: Once the fruit mixture has cooled, stir in the melted gelatin, mascarpone and powdered sugar. Mix well and refrigerate for 30-40 minutes to firm up slightly.

Making the syrup

1. Making the syrup: In a kettle, combine the water, sugar and rum essence. Heat the mixture until the sugar dissolves completely and allow to cool. Add the freshly squeezed orange juice.

Assembling the cake

1. Prepare the tray: Cover the tray in which you baked the top with cling film to make it easier to remove the cake.

2. Base layer: Place the first sheet of pastry in the pan, generously basting generously with the prepared syrup. Pour in the lime cream and level evenly.

3. Crum crumb layer: Use the previously made crumbs to cover the lime cream, lightly sprinkling them on top.

4. Fruit cream: Add the berry cream on top, leveling again. Place the second sheet of pastry on top and fold it in.

Making the icing

1. Melting the chocolate: In a small saucepan, combine the dark and milk chocolate with the liquid cream. Cook over low heat until chocolate is completely melted, stirring constantly.

2. Frost the cake: Once the chocolate is completely melted, pour the warm frosting over the cake, allowing it to drip over the edges.

Decorating the cake

1. Decorating: Remove the cake from the pan and place on a platter. Whip the remaining liquid cream and use it to coat the edges of the cake. You can use wafer flakes to decorate or orange slices for a fresh and vibrant look.

Chef's tip

To add a personal touch to the cake, you can experiment with other berries such as blackberries or raspberries, or add a few fresh mint leaves for a visual effect and extra flavor. This cake also pairs perfectly with iced tea or fresh lemonade, which will emphasize the citrus flavor of the lime cream.

Nutritional benefits

This cake is not only delicious but also packed with nutrients. The berries are rich in antioxidants, vitamins and fiber, while the limes provide a significant vitamin C boost. The creamy, yet indulgent, top also offers egg protein, while the whipped cream and mascarpone add a creamy, rich texture.

FAQs

1. Can I use other citrus instead of lime?
Of course! Lemonade or oranges can be used, but be sure to adjust the amount of sugar according to the acidity.

2. How can I store the cake?
The cake will keep in the refrigerator, covered with plastic wrap, for up to 3 days. It is delicious the next day!

3. Can I replace gelatine with another thickener?
Yes, you can use agar agar agar, but be sure to follow the proper moisturizing instructions.

Now that you have all the information you need, you're ready to whip up this lime and berry cream cake! Every bite will be a joy, and your cake is sure to be the star of the table. Enjoy!

 Ingredients: For the base: 8 eggs, 10 tablespoons sugar, 10 tablespoons milk, 14 tablespoons flour, 3 tablespoons cocoa powder, 1 teaspoon baking powder. For the lime cream: 350 ml milk, 4 tablespoons cornstarch, 5 tablespoons sugar, 6 squares white chocolate, 200 ml liquid cream, 1 vanilla pod. For the berry cream: 350 g berries, 3 tablespoons sugar, 250 g mascarpone, 8 g gelatin, 1 tablespoon powdered sugar. For the glaze: 80 ml liquid cream, 30 g dark chocolate, 50 g milk chocolate. For the syrup: 1.5 cups water, 4 tablespoons sugar, 2-3 teaspoons rum essence, 5 tablespoons juice from one orange. For decoration: 200 ml liquid cream, wafer flakes, one orange.