ScarlettKey Lime Gateau
December 15th 2008 11:12
Key Lime Gateau
INGREDIENTS
Makes a 20cm round gateau
For chocolate sponge cake base
4 eggs
120 gm sugar
110 gm flour
70 gm butter, melted
For mousse
50 gm lime juice
150 gm water
60 gm sugar
3 egg yolks
1½ tablespoons gelatine powder
50 gm water
220 gm whip topping cream
For garnish
coloured sugar
1. Preheat the oven to 190ºC. Grease and line a 20cm round cake tin of greased greaseproof paper.
2. To make the chocolate sponge cake base, whisk the eggs in a heatproof mixing bowl. Gradually add the sugar together with vanilla essence and continue whisking, until the mixture is light and fluffy.
3. Beat in the sifted flour. Blend well.
4. Stir in the melted butter, mix well.
5. Pour the batter into the prepared tin and bake for about 25 minutes.
6. Remove from the tins and leave to cool completely on a wire rack.
7. For the mousse. Whip the cream until stiff and holding its shape.
8. Place the lime juice, 150 gm water and sugar together in a small pan and bring to a boil. Then beat in 3 egg yolks until evenly blended, continue cooking over a low heat for a while until the mixture thickens. Remove the pan from the heat.
9. Pour 50 gm of water into a small bowl, sprinkle over the gelatine and leave to soften for 5 minutes. Place the bowl over a small saucepan of hot water and stir occasionally until dissolve. Transfer to ice water bath, leave to cool until room temperature or 30ºC.
10. Fold in the whipped cream immediately mix until well blended.
11. Cut the sponge cut to fit the round cake tin, then put the cake at the bottom of the tin, then pour over the cream mixture. Smooth the top level, then cover and freeze until set.
12. Remove the cake from the tin and sprinkle the top with coloured sugar. Serve.
**From “Fruity Cakes”**
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