Papaya Heart Cake

Ingredients

• 3 eggs
• 1 pinch salt
• 80 g raw cane sugar
• 60 g spelt flour type 1050
• 1 tsp Baking powder
• 30 g ground almonds (3 tbsp)
• 2 limes
• 6 sheets white gelatin
• 450 g yogurt (1.5% fat)
• 1 tsp vanilla powder
• 150 g whipping cream
• 400 g ripe papaya (1 ripe papaya)
• 1 packet clear glaze
• 125 ml clear apple juice

Instructions

1. 1.

   Line the bottom of a 26 cm heart-shaped pan with parchment paper. Separate the eggs. Beat egg whites and a pinch of salt in a tall bowl with a hand mixer on high speed until stiff peaks form.

2. 2.

   Beat yolks with 3 tbsp warm water and 60 g raw cane sugar in a bowl until thick and creamy using the hand mixer.

3. 3.

   Sift flour and baking powder into a bowl, pour over the egg cream, sprinkle almonds. Gently fold the beaten whites into the mixture with a rubber spatula, then fold into the yolk cream.

4. 4.

   Transfer batter to the pan and smooth with a rubber spatula. Bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) on the middle rack for 25–30 minutes until golden brown. Remove, let cool slightly, then transfer to a wire rack, remove parchment, and allow to cool completely.

5. 5.

   Meanwhile rinse limes hot, dry, grate zest from one fruit finely. Halve limes and juice them.

6. 6.

   Soak gelatin in cold water for 10 minutes. In a bowl whisk yogurt with vanilla powder, 1 tsp lime zest, and 5–6 tbsp lime juice until smooth. Squeeze out excess water from gelatin and warm it gently in a small pot while stirring until dissolved. Mix liquid gelatin into 4 tbsp yogurt mixture. Stir this into the remaining yogurt and sweeten with remaining sugar. Chill until the cream begins to set (gel).

7. 7.

   Whip cream in a bowl or tall vessel with hand mixer on high speed until stiff peaks form. Gently fold into half-set lime mixture, then chill briefly again.

8. 8.

   Halve papaya lengthwise, remove seeds with a spoon. Peel halves and cut crosswise into slices. Blanch for 30 seconds in boiling water, then lift with a slotted spoon and pat dry.

9. 9.

   Re-line the heart pan rim with almond sponge. Spoon lime cream onto the base, lightly clouding the surface with a tablespoon. Arrange papaya slices fan‑shaped on top.

10. 10.

    Prepare glaze according to package using apple juice, let cool slightly. Brush papaya slices thinly with glaze and refrigerate for at least 3 hours until firm.