40 grams unsalted butter , and something extra for greasing
4 eggs , large
125 grams powdered sugar
125 grams flour , common
1 teaspoon vanilla essence
lime peels, finely grated
75 grams raspberries, for decoration (optional)
450 milliliters thick cream, for the filling
325 grams raspberries, for the filling
1 tablespoon powdered sugar, and something extra for sprinkling, for the filling
Preparation
30 mins
0 mins
Low
Melt the butter and set aside preheat the oven to 350°F (180°C) grease a 20-centimeter round cake pan and line the bottom with baking paper.
Boil water in a pot, remove it from the heat and place a heatproof bowl on top, add the eggs and sugar and mix for about 5 minutes with an electric mixer, until a trail remains when lifting the mixer, the mixture will increase up to five times its volume. Remove the bowl from the pot and beat for 1 minute to cool.
Sift and incorporate the flour into the mixture. Add the vanilla, lemon zest, and melted butter.
Pour the mixture into the mold and bake for 25 to 30 minutes or until the surface is flexible to the touch and light golden in color. When inserting a skewer in the center, it should come out clean.
Let the cake cool in the mold for a few minutes, then unmold the cake onto a rack to cool completely, remove the baking paper.
Once cool, use a serrated bread knife to cut it horizontally into three equal parts.
In a bowl, whip the cream until it peaks. Gently crush the raspberries with the powdered sugar and add them to the whipped cream, without juice, so it doesn't get too wet.
Place the bottom slice of the cake on a plate and spread half of the cream on it. Cover with the second slice, spread the rest of the cream, and finally, place the other slice on top. Decorate with raspberries, if using, and dust powdered sugar over the cake. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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