Ingredients

Sponge biscuit
eggs
3 pc
sugar
0.50 cup
110 g
3.85 oz
3.63 fl oz
flour
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
cornstarch
1 tbsp
15 g
0.52 oz
0.50 fl oz
baking powder
1 tsp
4.92 ml
lime zest
1 pc
Lime curd
egg yolks
3 pc
lime juice
3 pc
lime zest
2 pc
high-fat butter
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
cornstarch
2 Tbs
Raspberry sauce
raspberries
1 cup
250 g
8.75 oz
8.25 fl oz
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
water
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
cornstarch
1.50 Tbs
water
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
Soaking syrup
milk
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Cream
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
heavy cream
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
gelatin
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
water
0.25 cup
3.25 tbsp
48 g
1.68 oz
1.58 fl 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.