← All recipes

🍰 Strawberry Lime Cake

268 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 100 g Sugar
• 1 Pinch Salt
• 75 g Flour
• 50 g ground almond kernels
• 4 Leaves Gelatin
• 1 Handful Basil
• 2 unpeeled Limes
• 100 ml Apple Juice
• 50 g brown Sugar
• 200 g Cream Cheese
• 200 ml Whipping Cream
• 3 Leaves Gelatin
• 150 g Strawberries
• 100 ml Apple Juice
• 40 g Almond Slices (toasted)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Separate the eggs. Beat the egg yolks with the sugar until creamy.
3. 3. Whisk the egg whites with a pinch of salt until stiff.
4. 4. Gently fold the egg whites into the yolk mixture.
5. 5. Sift the flour over the mixture.
6. 6. Sprinkle the almonds on top and fold everything in carefully.
7. 7. Line the bottom of the springform pan with baking paper.
8. 8. Pour the batter into the pan.
9. 9. Bake the base in the preheated oven for about 20 minutes.
10. 10. Check with a wooden skewer to see if the base is done.
11. 11. Let the base cool for a short while.
12. 12. Remove the base from the pan.
13. 13. Place the base on a wire rack to cool completely.
14. 14. Soak the gelatin for the cream in cold water.
15. 15. Rinse the basil.
16. 16. Pluck the leaves and put them in a small saucepan.
17. 17. Grate the lime zest.
18. 18. Set the zest aside.
19. 19. Squeeze the juice from the limes.
20. 20. Add the juice to the basil leaves along with the apple juice and sugar.
21. 21. Bring the mixture to a boil.
22. 22. Let the mixture steep for about 10 minutes.
23. 23. Then puree the mixture finely.
24. 24. Strain the mixture through a sieve.
25. 25. Squeeze the gelatin.
26. 26. Dissolve the gelatin in the warm liquid.
27. 27. Let the mixture cool down.
28. 28. Take 2-3 tablespoons of the liquid.
29. 29. Mix the liquid with some cream cheese until smooth.
30. 30. Stir in the remaining cream cheese.
31. 31. Whip the cream until stiff.
32. 32. Fold the cream into the mixture.
33. 33. Place a cake ring around the cake base.
34. 34. Spread the cream smoothly on top.
35. 35. Let the cake set in the refrigerator for at least 2 hours.
36. 36. Soak the gelatin for the strawberry layer in cold water.
37. 37. Wash the strawberries.
38. 38. Remove the stems.
39. 39. Puree the strawberries finely.
40. 40. Strain the puree through a sieve.
41. 41. Warm the apple juice.
42. 42. Squeeze the gelatin and add it to the apple juice.
43. 43. Stir until the gelatin has dissolved.
44. 44. Stir in the strawberry puree.
45. 45. Pour the mixture onto the cream just before it starts to set.
46. 46. Spread the mixture evenly.
47. 47. Let the cake set for another hour.
48. 48. Remove the cake ring.
49. 49. Decorate the edge with sliced almonds.
50. 50. Garnish the cake as desired with lime slices.
51. 51. Garnish the cake as desired with basil leaves.
52. 52. Garnish the cake as desired with fresh strawberries.

Nutrition per serving

• kcal: 268
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 21 g