Blueberry lime cake
Moist lime and coconut sponges, blueberry mousse and lime curd. This is a very fresh cake recipe that you will love!
For a 18 cm cake, aprox 2 kg
For the sponge:
105g Egg White
80g Sugar
Lightly foam the egg, then slowly add the sugar to obtain a glossy and stable meringue.
90g Butter
75g Sugar
12g Lime Zest
Mix the soft butter with the sugar and the lime peel until it turns light in color.
160g Flour
20g Coconut (shredded)
6g Baking Powder
1g Salt
Mix the ingredients in a bowl.
135g Milk
Over the foamed butter, add the dry ingredients and the milk, alternately, in 2-3 stages, mixing only until integrated. At the end, integrate the meringue with wide movements to keep as much of the air in it as possible.
Bake the sponge in an 18 cm ring at 150C no fan, until it passes the toothpick test.
For the lime curd:
75g Lime Juice
60g Sugar
1 bc Egg
Heat the lime juice and sugar, then pour them over the lightly beaten egg. Put them in a bowl on a steam bath and cook, stirring with a spatula, until it thickens.
50g Butter
100g Candied Lime Zest
Add the butter and mix until combined, then add the candied lime peel.
For the blueberry mousse:
215 g Blueberry Puree
65g Sugar
7.5g Gelatin
38g Water
Heat the blueberry puree and sugar in a kettle until it melts. Hydrate the gelatin in cold water, then put it over the warm puree to melt.
80g Mascarpone
225g Cream
Pour the puree over the mascarpone, mixing with a whisk, then add the cream in 2-3 stages.
Cut the sponge into 3 slices and fill it using approximately 320g of mousse and 150g of filling on each layer. Let the cake cool for at least 6 hours before decorating it.
For the cream cheese:
135g Butter
90g Powder Sugar
1bc Vanilla
Cream the butter with powdered sugar and vanilla until it turns light in color.
335g Cream Cheese
Add the cream cheese and foam a little more until integrated, then use the cream to dress the cake, For the decoration I used edible flowers and fresh blueberries.
