Lime Cream Cake with Berries
A lime cream cake topped with fresh strawberries and raspberries is a recipe featuring vibrant ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Strawberries
- 300 g raspberries
- 5 mint sprigs
- 40 g cornstarch
- 3 limes (juice)
- powdered sugar
- 250 g softened butter
- green food coloring
Instructions
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1.
Preheat the oven to 180°C (350°F). Line a cake pan with parchment paper. Separate the eggs. Beat the yolks with the sugar until fluffy. Stir in 3 tbsp water, sift flour, baking powder and vanilla sugar, then mix in. Whisk the egg whites with salt until stiff peaks form, then gently fold into the batter. Pour the dough into the pan. Bake for about 25 minutes, cool on a rack, and remove from the pan.
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2.
For the lime cream, bring 375 ml milk and half the sugar to a boil in a saucepan. Meanwhile, whisk the yolks with the remaining sugar, cornstarch and remaining milk. Slowly pour this mixture into the hot sugar-milk blend while stirring constantly. Let it bubble a few times, stirring continuously. Stir in the lime juice. Dust the cream with powdered sugar so it doesn’t develop a skin. Cool to room temperature or chill over an ice bath.
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3.
Beat the butter with an electric mixer until fluffy and gradually fold into the cream. The butter and cream should be at similar temperatures to prevent curdling. Color lightly green with food coloring if desired.
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4.
Wash and pat dry the berries with paper towels. Wash the mint, shake off excess water, and finely chop the leaves. Dice the strawberries and mix them with raspberries and mint.
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5.
Slice the cake horizontally. Spread half of the cream on one side, top with half of the berry mixture, then reassemble the cake. Brush the top with remaining cream and garnish with the rest of the berries. Chill until ready to serve.