| Cook Time | 120 minutes |
| Servings |
Ingredients
Sponge:
- 3 pieces Chicken egg
- 120 gram Flour wheat / Flour
- 80 gram Sugar
- 1 teaspoon Baking powder
Cream-mousse:
- 150 ml Cream (33%)
- 2 pieces Egg yolk
- 40 gram Sugar
- 8 gram Corn starch
- 80 ml Milk
- 10 gram Gelatin
- 30 ml Water
- 2 gram Food coloring
Strawberry layer:
- 300 gram Strawberries
- 40 gram Sugar
- 40 ml Water
- 6 gram Gelatin
Lime layer:
- 1 teaspoon lime zest
- 3 teaspoons Melissa
- 1 piece Lime juice of one lime
- 70 ml Water
- 40 gram Sugar
- 8 gram Gelatin
- 2 gram Food coloring yellow
- 50 ml Cream (33%)
Ingredients
Sponge:
Cream-mousse:
Strawberry layer:
Lime layer:
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Instructions
- Prepare the sponge dough: - Beat the eggs with sugar at the highest speed of the mixer for 5-7 minutes. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
- - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
- - Transfer the dough to a baking dish, greased with oil. - Put in a preheated 180*C oven for 15-20 minutes (check readiness with a toothpick). (Sponge cake can be replaced with a layer of cookies " Savoyardi")
- Preparing the strawberry layer. - Put the strawberries in a saucepan, add sugar and cook for 2-3 minutes from the moment of boiling.
- - Transfer the finished strawberries to the bowl of a blender, chop them.
- - Ready strawberry puree RUB through a sieve.
- - Dilute the gelatin and add it to the cooled down to 50 g. strawberry puree, mix.
- - Form the cutter cover with food wrap, put on a cutting Board and pour the strawberry layer into the form. Remove to the freezer for 30-40 minutes. before stabilization.
- Prepare the key lime layer: - In a saucepan, mix the lime juice, 40 ml. water, sugar, lime zest, Melissa leaves, dye. Put on the fire and cook until the sugar dissolves.
- - Pour the lime syrup into a bowl, remove the Melissa leaves, and cool to 50 g.
- - Whisk 33 % cream to soft peaks.
- - Dilute gelatin in 30 ml. waters. Add whipped cream in parts to the cooled lime syrup and mix. - Then add the diluted gelatin, mix.
- - Take the form with the strawberry layer out of the freezer and pour the lime layer on top. Remove to the freezer until the gelatin is completely stabilized. Approximately 1-2 hours.
- Prepare the cream - mousse: - Mix the yolks, starch, and sugar with a whisk until light.
- - Heat the milk to 60 g. and add a thin stream to the yolk mass.
- - Put the mass on a slow fire and constantly stirring bring to a thickening.
- - Chilled 33% cream whisk until stable peaks.
- - Combine the cream with the cooled custard base and enter the diluted gelatin and dye (gelatin I used quickly soluble) mix.
- Cut out the biscuit according to the shape size.
- From the freezer, we take out the jelly billet.
- Collecting the cake. - I collect in a silicone form ( you can collect in a split ring, pre-cover the bottom of the ring with food wrap). - Pour part of the cream mousse on the bottom of the mold.
- - Then spread the jelly layer.
- - Put the sponge cake on the jelly layer. Top with the remaining cream mousse and put it in the freezer for about 4-5 hours.
- The finished cake is taken out of the freezer and removed form. Decorate as desired. Before serving, keep the cake in the refrigerator!
- Have a nice tea! Served chilled!
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