Ingredients

Sponge biscuit
eggs
3pc
sugar
110g
3.85oz
0.44cup
7.37tbsp
flour
75g
2.63oz
0.30cup
5tbsp
cornstarch
15g
0.53oz
1tbsp
baking powder
1tsp
lime zest
1pc
Lime curd
egg yolks
3pc
lime juice
3pc
lime zest
2pc
high-fat butter
60g
2.10oz
4tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
cornstarch
2Tbs
Raspberry sauce
raspberries
250g
8.75oz
1cup
16.75tbsp
sugar
120g
4.20oz
0.48cup
8tbsp
water
60g
2.03fl oz
cornstarch
1.5Tbs
water
40g
1.35fl oz
Soaking syrup
milk
200g
6.76fl oz
sugar
70g
2.45oz
0.28cup
4.69tbsp
Cream
cream cheese
400g
14oz
1.60cup
26.80tbsp
heavy cream
60g
2.03fl oz
sugar
70g
2.45oz
0.28cup
4.69tbsp
gelatin
8g
0.28oz
0.54tbsp
water
48g
1.62fl oz

Method

Sponge biscuit

  • Separate the whites from the yolks into two bowls.
  • Divide the sugar into 2 parts, add one part to the whites, and add the second part to the yolks.
  • Whisk the egg whites to medium peaks.
  • Whip the yolks until a slightly fluffy smooth mass.
  • Add the yolks into the whites and mix gently with smooth movements using a spatula.
  • Sift flour into a separate bowl, add cornstarch and baking powder, mix with a whisk.
  • Add the flour mixture into the egg mixture. Stir gently with a spatula. Add lime zest and stir. Put to the mold and bake at 160C (320F) for 30-40 minutes.
  • When the sponge cake is baked, leave it to cool to room temperature in the mold, then take out of the mold, wrap the cake with a plastic food wrap and put into the refrigerator for 6-8 hours to stabilize.

Lime curd

  • Put the yolks, zest, sugar, butter, juice and cornstarch in a saucepan with a thick bottom, put on medium heat, and stir constantly with a whisk, as soon as the curd starts thickening a little, immediately remove from the heat and stir a little, leave to cool to room temperature.

Raspberry sauce

  • Put the raspberries, water and sugar in a saucepan; wait until the raspberries melt (if the raspberries are frozen), and bring to a boil, stirring.
  • Mix 1.5 tbsp cornstarch and 40g (1.40 oz) of water in a small bowl, pour into the boiling sauce, bring to a boil again and remove from heat.
  • Leave the sauce to cool at room temperature.

Soaking syrup

  • Mix the sugar with milk.
  • If your milk does not have a long shelf life, then mix the sugar and milk in a saucepan and bring to a boil.

Cream

  • Soak the gelatin in cold water; give it time to swell.
  • Whisk cream cheese, dairy cream and sugar until a fluffy smooth mass, add lime curd, and mix again.
  • Dissolve the gelatin and add to the cream, mix and assemble the cake immediately before the gelatin starts to operate.

Assembly

  • Assemble the cake in a ring. Line the walls of the ring with an acetate film.
  • Divide the sponge cake into 3 layers.
  • Cake layer - soaking syrup -  1/2 cream, form a cavity of cream (so that the sauce does not flow out) - 1/2 raspberry sauce (put in our a creamy cavity) - cake layer- soaking syrup - the second part of the cream, form a cavity of cream - the second part of the sauce - cake layer- soaking syrup.
  • Put the cake in the fridge for 8-12 hours to cool.
  • Decorate with any kind of cream.