Crumbly Key Lime Pie

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 12

This key lime cake beautifully balances sweetness with the citrusy tartness of lime and the salty note of cream cheese frosting. You can make a more casual version with one layer or a festive three-layer layer cake. Dry lime jelly mix is added to the cake batter for flavor, and when it's ready, the hot cake is pierced and filled with lime jelly. Allow it to cool completely and soak in the lime glaze, then top it with cream cheese frosting. The cake is moist and refreshingly delicious. A perfect summer treat!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (85 g) of dry lime jelly mix
1 and 1/3 cups granulated sugar
2 cups sifted premium flour
0.5 tsp salt
1 teaspoon baking powder
1 teaspoon of salt
1.5 cups of vegetable oil
3/4 cup orange juice
1 tbsp lemon juice
0.5 tsp vanilla extract
5 large eggs, lightly beaten
Butter to grease the pan
Flour, for dusting the pan

Impregnation

0.5 cup lime juice (from 25 small Mexican limes or 4 large regular limes)
0.5 cup powdered sugar

Glaze

110 g butter, room temperature
1 package (220 g) of cream cheese, room temperature
1 package (450 g) of powdered sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: gelatin, premium flour, eggs, Orange juice, lime juice, powdered sugar, cream cheese

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease and flour one 22x30x5 cm baking sheet.
Silk sponge cake:

In a large bowl, combine the lime jelly mix, granulated sugar, flour, salt, baking powder, and baking soda. Stir to evenly distribute the ingredients. Add the vegetable oil, orange juice, lemon juice, vanilla, and eggs. Knead the dough.

Pour the batter into the prepared pan and bake for 35-40 minutes. Check for doneness by pressing lightly on the top or inserting a toothpick. Cool the cake in the pan for 5 minutes, then turn it out onto a wire rack.

Culinary advice

You can also bake the layers in three 22cm round cake tins and assemble the layer cake.
Impregnation:

While the cake is still warm, thoroughly mix the lime juice with the powdered sugar. Prick the cake with a fork to help the mixture soak in, and pour it over the cake on a wire rack. Let it cool completely while you prepare the glaze.
Glaze:

Beat the butter and cream cheese together. Stir in the powdered sugar until smooth. Spread the icing over the top and sides of the cake.