Lime cream cake with berries

Lime and Berry Cream Cake

I made this cake for New Year's Eve, but I also make it on other occasions when I need a refreshing dessert with fruits. The cake layer rose a bit asymmetrically, so I cut off the top and used it in the middle of the cake as crumbs. The lime cream and berry cream complement each other well – one is tangy, the other sweeter and denser. The recipe requires patience, but it is not complicated if you follow the steps.

Quick Info

Total time: 3-4 hours (includes cooling and assembly)
Preparation time: about 1 hour (plus cooling the creams)
Baking time for the cake layer: 35-40 minutes
Servings: 12-14 slices
Difficulty: medium
Recipe type: festive cake with cream and fruits

Ingredients

Cake layer:
8 eggs (room temperature)
10 tablespoons sugar
10 tablespoons milk
14 tablespoons flour
3 tablespoons cocoa powder
1 packet baking powder

Lime cream:
350 ml milk
4 tablespoons cornstarch
5 tablespoons sugar
6 squares white chocolate
200 ml heavy cream (cold)
1 vanilla pod

Berry cream:
350 g berries (fresh or frozen)
3 tablespoons sugar
250 g mascarpone
8 g gelatin
1 tablespoon powdered sugar

Glaze:
80 ml heavy cream
30 g dark chocolate
50 g milk chocolate

Syrup:
1 and a half cups water
4 tablespoons sugar
2-3 teaspoons rum essence
5 tablespoons orange juice

For decoration:
200 ml heavy cream
wafer flakes
1 orange

Preparation method

1. Cocoa cake layer

1.1. In a separate bowl, mix whole eggs with sugar until frothy and the volume visibly increases.
1.2. Add milk and baking powder, mix.
1.3. Sift the flour and cocoa together, then gradually incorporate them into the egg mixture.
1.4. Prepare a cake pan (26 cm, with removable sides) greased with margarine and lined with flour.
1.5. Pour the mixture into the pan, level it. Place in a preheated medium oven (about 180°C). Bake for 35-40 minutes, checking with a toothpick towards the end.
1.6. Remove the cake layer onto a rack and let it cool completely.
1.7. When cooled, cut it into 3 layers. If the layer is unevenly risen, cut off the domed part and use the resulting crumbs for assembly. If it is too thin, use only two layers.

2. Lime cream

2.1. In a bowl, mix sugar, cornstarch, seeds from the vanilla pod, and a few tablespoons of milk until the cornstarch is completely dissolved.
2.2. Bring the rest of the milk and the emptied vanilla pod to a boil. When the milk boils, remove the pod.
2.3. Pour the cornstarch mixture into the hot milk over medium heat, stirring continuously until thickened (it becomes like a dense pudding).
2.4. Turn off the heat, add the white chocolate, and stir until completely melted.
2.5. Cover the cream directly on the surface with plastic wrap (to avoid a crust) and let it cool completely.
2.6. When the cream is cooled, whip the cold heavy cream until soft peaks form. Gradually fold in the vanilla cream.
2.7. Finally, add the grated zest of one lime and the juice of half a lime. Gently mix.

3. Berry cream

3.1. Place the berries and sugar in a blender and blend until pureed.
3.2. Transfer the puree to a small pot and boil for a few minutes, just enough to dissolve the sugar. Let it cool.
3.3. Hydrate the gelatin in 4-5 tablespoons of cold water for 10 minutes, then melt it over a double boiler.
3.4. Gradually add the melted gelatin over the berry puree (it’s important that it is at room temperature, not hot).
3.5. Incorporate the mascarpone and powdered sugar, mixing briefly. Refrigerate the cream for 30-40 minutes to firm up a bit.

4. Syrup

4.1. Boil the water with the sugar until completely dissolved. Let it cool.
4.2. Add the rum essence and orange juice. Mix.

5. Assembling the cake

5.1. Place plastic wrap in the pan where you baked the cake.
5.2. Place the first layer of cake. Soak it with the cooled syrup.
5.3. Spread all the lime cream and level it well.
5.4. On top, place the cake crumbs (if you had a risen peak) and lightly soak.
5.5. Spread the berry cream, leveling it. If the texture is not firm enough, let it chill in the refrigerator for a few more minutes.
5.6. Cover with the last layer of cake (or the second, if you only cut two layers) and soak.

6. Glaze

6.1. Break the chocolate (dark and milk) into small pieces.
6.2. Heat the heavy cream in a small pot until just before boiling.
6.3. Add the chocolate and stir until melted, homogenizing.
6.4. Pour the warm glaze over the cake (in the pan), spreading gently with a spatula.
6.5. Let it set in the fridge (30-40 minutes), then remove the cake from the pan and place it on a serving platter.

7. Decoration

7.1. Whip the heavy cream until it thickens and coat the edges of the cake.
7.2. Decorate as desired with wafer flakes and orange slices.

Why I make this recipe often

I use it because it suits festive meals and is perfect when I have berries in the freezer. I love the contrast between the tangy cream and the cocoa cake, and the cake holds up well in the fridge the next day.

Tips and variations

Tips

- The cake layer must cool completely before cutting to avoid crumbling.
- If the fruits are watery, the puree should be drained a bit before adding the gelatin and mascarpone.
- If the lime cream seems too dense, add a little extra heavy cream.
- For the glaze, keep stirring and do not let the chocolate boil.

Substitutions

- You can use any mix of berries (raspberries, blueberries, blackberries, currants).
- The mascarpone can be replaced with a neutral-flavored cream cheese, but the texture will be slightly different.
- If you don’t have white chocolate for the cream, you can skip it, but the cream won’t be as smooth.

Variations

- Instead of lime, lemon can also be used for the cream, but the flavor will be slightly more classic.
- For the glaze, if you want a shinier appearance, you can add 1 teaspoon of honey to the chocolate.
- You can add fresh fruits between the layers for extra texture.

Serving ideas

- The cake cuts better after 4-5 hours in the fridge, or even overnight.
- It goes well with coffee or prosecco.
- The slices remain firm and presentable if you use a knife dipped in hot water.

Frequently asked questions

1. How do I know if the cake layer is baked?
Check the cake with a toothpick – if it comes out clean, the cake is done. The edges should slightly pull away from the pan.

2. Can the lime cream be made without cornstarch?
No. Cornstarch is essential for the final consistency of the cream.

3. What do I do if the gelatin forms lumps in the berry cream?
Make sure the gelatin is completely melted and that the berry puree is not too cold when you add it. Mix quickly and firmly.

4. Can I use store-bought cake layer?
Yes, but the texture and flavor differ. A cake made from fresh eggs gives a more airy structure.

5. How sour is the lime cream?
It depends on the fruit used. If you prefer it more sour, add a little more lime/lemon juice at the end.

Nutritional values

(estimations, for one slice – 1/14 of the cake)
Calories: approximately 320 kcal
Protein: 6-7 g
Carbohydrates: 39 g
Fats: 15 g
Values vary, depending on the mascarpone, heavy cream, and type of berries used. The cake has a moderate sugar and fat content.

Storage and reheating

The cake lasts 2-3 days in the fridge, covered. Freezing is not recommended as it loses its texture. It does not require reheating, served cold. If it’s warm in the kitchen, the cream and creams may soften – keep the cake as cool as possible before serving.

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

 Tags:  lemon cream cake