Let yourself be swept away by exotic, sweet flavors! Paweł Małecki has prepared a recipe for a delicious Brazilian cake!
Ingredients:
Sponge Cake
- Eggs – 6
- Sugar – 100 g
- Wheat flour – 120 g
- Potato flour – 90 g
- Butter – 1 tablespoon
- Lime – 2
- Baking powder – 10 g
Lime Syrup
- Sugar – 145 g
- Lime juice – 10 ml
- Water – 120 ml
Jelly
- Powdered sugar – 150 g
- Mango – 280 g
- Orange – 180 g
- Lime juice – 10 ml
- Water – 60 ml
- Gelatin – 18 g
Cream Filling
- Powdered sugar – 80 g
- Lime – 1
- Lime juice – 20 ml
- 30% cream – 800 ml
- Water – 50 ml
- Gelatin – 24 g
Italian Meringue
- Eggs – 4
- Sugar – 250 g
- Water – 60 ml
For Decoration
- Lime – 1
- Orange – 1
Preparation:
Sponge Cake Whip egg whites until stiff peaks form, then gradually add sugar and mix until the sugar dissolves completely. Add egg yolks, wheat flour, potato flour, sifted with baking powder, to the beaten egg whites. Then add grated lime zest. Gently mix all the ingredients. Line the bottom of a 24 cm diameter cake tin with parchment paper (grease the sides with butter and dust with flour). Pour the prepared batter into the cake tin. Bake the cake at 170°C for 35-45 minutes until it turns golden. Remove the baked sponge cake from the oven while it’s still hot, flip it upside down, and drop it from a height of 20-30 cm onto a baking sheet lined with parchment paper. Let the sponge cake cool completely (preferably overnight). Remove the cooled sponge cake from the mold.
Lime Syrup Bring water and sugar to a boil, then simmer for 5-6 minutes over low heat. Allow the sugar water to cool completely. Finally, add lime juice to the water.
Jelly Soak gelatin in cold water, mix, and let it swell. Cut mango and filleted oranges into smaller pieces and put them in a container. Add powdered sugar and lime juice to the fruits. Blend everything together. Dissolve the swollen gelatin in the microwave, then add it to the blended fruits. Mix all the ingredients thoroughly. Pour the prepared jelly into two 20 cm diameter molds. Place them in the freezer for about 2 hours.
Cream Filling Soak gelatin in cold water, mix, and let it swell. Whip the cream. Add powdered sugar, lime juice, and grated lime zest to the whipped cream. Finally, add the previously soaked gelatin dissolved in the microwave to the cream mixture with additives. Gently mix everything.
Italian Meringue Whip egg whites with 50 g of sugar until stiff peaks form. Pour the remaining sugar into water, bring to a boil, then reduce heat and simmer for another 10-12 minutes until you get a thick syrup. Slowly pour the prepared sugar syrup into the beaten egg whites. After adding the syrup, continue to beat the egg whites for a while.
Trim the top of the sponge cake (level it), then divide it into four equal parts (you will use two parts of the sponge cake, reserve the other two parts for other desserts). Place one layer of sponge cake in a 24 cm diameter cake tin. Drizzle it with the prepared lime syrup using a brush. Divide the cream filling into two equal parts. Using a pastry bag, squeeze a thick layer of cream onto the sponge cake. Remove one of the frozen jellies from its mold and gently press it into the cream. By adding a small amount of cream, smooth the top to cover the jelly with a thin layer of cream. Then place the second sponge cake layer and repeat the process. After preparing the second layer of the cake, carefully level the top. Chill the cake in the refrigerator for 2-3 hours. After the specified time, use a knife to spread the meringue irregularly on top of the cake. Toast the meringue with a culinary torch. Decorate the top with fresh fruits (lime, orange) cut into pieces and grated zest.
