White Chocolate Lime Cake
Saturday a group of friends were throwing a special dinner party for a certain couples upcoming wedding, granted still a few months away but there are only a few weeks left before the pre wedding trip begins. It was going to be a grand five course affair and everyone was going to contribute a course. Although I don’t think I was meant to be making anything since we were the guests of honour I just can’t go to dinner party empty handed and therefore insisted on making a dessert!
Our little lime tree is bearing a lot of fruit at the moment so that was the first ingredient on the list. I thought I would experiment with a white chocolate lime mousse and loved the joconde sponge I made last week that I would use it again for this cake. Both Tartlette and Canelle et Vanille have created wonderful looking desserts giving them a chocolate ‘jacket’ so i decided to have a go and was very pleased with the results. The combination of sweet white chocolate and tart lime was divine.
Ingredients for Lime Curd
- 1/4 cup juice from limes
- zest of limes used for juice
- 1/4 cup sugar
- 2 tbsp butter, melted
- 4 egg yolks (keep the whites for the sponge)
- Whisk all ingredients together until smooth.
- Pour ingredients into a pan and cook on a very low heat, stirring constantly, until curd thickens.
- Transfer into a bowl or jar, cover and allow to cool in fridge. I would recommend making this the day or a few days before since it will keep for a week at least the the fridge. alternately you could use shop bought curd!
Ingredients for Joconde (sponge)
- 6 large egg whites, at room temperature
- 2 tbsp. (30 grams) granulated sugar
- 220 grams ground blanched almonds
- 1 cups icing sugar, sifted
- 6 large eggs
- ½ cup (70 grams) plain flour
- 3 tbsp. (45 grams) unsalted butter, melted and cooled
Method – Joconde
- Preheat the oven to 180 degrees centigrade
- Line 2 round 20cm cake tins with parchment paper and brush with melted butter.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks.
- Add the granulated sugar and beat until the peaks are stiff and glossy.
- In another bowl beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
- Add the flour and fold into the mixture, do not over mix.
- Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter.
- Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
- Bake the cake layers until they are lightly browned and just springy to the touch. Approximately 10 minutes, no longer. could be less depending on your oven.
- Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan.
- Cover each with a sheet of wax paper, turn the pans over, and unmold.
- Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
Ingredients for White Chocolate Lime Mousse
- 140g white chocolate
- 3 eggs separated
- 10g softened butter
- 30g castor sugar
- 2 tbsp lime curd
- Additional 200g white chocolate to wrap around cake (optional)
Method for Mousse
- Before making the mousse, both sponge and curd should be ready to assemble since the mousse will set quickly.
- Whisk egg whites until fluffy.
- Add one spoon of sugar at a time to egg whites and whisk each time to form a stiff meringue consistency.
- Beat meringue mix until it is thick and elastic.
- Melt the chocolate gradually in the microwave or over a double boiler (chocolate in a bowl over a pan of simmering water).
- Beat softened (not melted) butter and lime curd into the melted chocolate. Some white chocolate don’t mix well with other ingredients, if this happens (mine did) use a whisk to blend it and it should come smooth.
- Fold gently half of the meringue mixture and the egg yolks into the chocolate with a metal spoon or spatular.
- Fold in the remaining meringue into the chocolate mix, trying not to loose all the air, you want it to still have a lot of volume and retain its fluffy consistency
Assembly of Cake
I am going to give directions on how to assemble a full size cake rather than my mini cakes but if you have cylinder moulds then the method is the same but you will be cutting the shapes out and layering them inside the moulds to retain the shape.
- Line one of the tins with two long trips of parchment crossing the centre f the tin with enough coming up the sides to aid lifting the cake out once set.
- Place one sponge into the tin on top of greaseproof paper.
- Spread the mousse over the sponge and place the second sponge on top.
- Smooth across the top of the sponge to ensure that their are no air gaps between the mousse and sponge.
- Cover the top sponge with a thin layer of lime curd.
- Allow to set for several hours in the fridge.
- Once set lift cake out of tin by the greaseproof paper.
- Cut a strip of greaseproof paper long enough to wrap around the cake and just wide enough to fit the height of the cake. Measure this around the cake first to ensure it fits before covering with chocolate
- Melt white chocolate and beat till smooth.
- With a spatular spread a thick layer of chocolate along the whole the greaseproof paper.
- Wrap the chocolate covered greaseproof paper around the sides of the cake. Once set remove the greaseproof paper.
- If you think one long piece will be too much to manage, do it in two halves allowing the first half to set, remove the paper and then repeat with the second half over lapping the first.
- Decorate with summer berries or what ever is available with a good colour contrast.