Ingredients:
For the cake:
●225g flour
●190g caster sugar
●125g soft butter
●125ml milk
●3 eggs
●2 teaspoons of lemon zest
●1 sachet of baking powder
For the lime cream:
●75g soft butter
●60g caster sugar
●3g of gelatin
●15cl of lemon juice
●5cl lime juice
●1 lime zest
●1 egg
●1 drop of yellow food coloring
●1 drop of blue food coloring
Preparation:
Cake preparation:
Preheat the oven to 180 ° C.
In a bowl, beat the sofftened butter with the lemon zest and powdered sugar then add the whole eggs.
Then add the milk.
Incorporate the flour with the baking powder in two batches, mixing well.
Pour the preparation into a buttered mold beforehand.
Put the preparation in the oven between thirty five and forty minutes.
Let cool before unmolding it.
Preparation of the lime cream:
Soak the gelatin sheets in colld water for five minutes to soften them.
In a saucepan, heat the lemon juice, lime zest and powdered sugar over low heat.
Then add the egg and mix, stirring constantly with a whisk, until the mixture thickens.
Wring out the gelatin and add it to the pan and then the butter.
Pass the cream through a Chinese and add the drops of coloring until a green color is obtained.
Put the cream in a container and place it in the refrigerator for one hour or fifteen minutes in the freezer.
