A while ago I shared with you lime mousse recipe which enchanted me with their flavor and ease. Their outfit being so perfect, I absolutely wanted to test this recipe in a cake.
At the first opportunity, I therefore prepared a Key lime pie. This dessert is a classic from Florida, in the Keys, where very special little limes grow. Sweetened condensed milk is another must-have ingredient in this pie.
My version is a little different from the traditional recipe, because the device is not cooked. The texture is foamy and very light. Its hold turned out to be perfect, even without gelatin. I only ate a tiny bit of it, but it was enough to win me over. Those who ate it a priori appreciated them too.
Delicious and really very simple to make, there is no doubt, I will make this cake again very, very often this summer.
150 g of biscuits (Digestive)
120g lime juice
300g sweetened condensed milk
300 g full cream
1 tsp icing sugar
Preheat the oven to 180°C.
Coarsely mix the biscuits and butter.
Pack this mixture into an 18 cm circle placed on a baking sheet. Raise widely on the edges.
Bake for 10/12 minutes.
Once out of the oven, press down the biscuits again.
Let cool completely.
Squeeze the limes.
Mix juice and sweetened condensed milk. The mixture will thicken immediately.Add the finely grated zest of a lemon.
Whip the cold cream into whipped cream.
Place the very cold cake on a serving dish and gently remove the circle by passing a blade all around.
Add a few strawberries and a few slices of lime.
To finish: the mascarpone in the whipped cream is not obligatory, but it makes it possible to have a cream which holds together much better.
For your cream to rise well, it is advisable to place the bowl and the whisks for 10 minutes in the freezer. The cream should also be very cold.
This cake can be made the day before. It will be stripped and decorated the same day.
I use an adjustable hoop, which allows me to always have the right size without having too many hoops. FYI, I saw some yesterday at Casa. It is a very good investment, especially since they only cost a few euros.
I use it all the time for a whole bunch of recipes.