Key lime cake

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 15

Nutritional value per serving:

Calories 451, total fat 25 G., saturated fats 16 G., proteins 10 G., carbohydrates 47 G., fiber 1 G., cholesterol 114 mg, sodium 210 mg, sugar 31 G.

The secret to this seemingly simple cake is the lime glaze drizzled over the base, which hardens into a gel in the refrigerator. The cake tastes best when slightly chilled, so remove it from the refrigerator while whipping the cream to prevent it from getting too cold. Top with whipped cream and sprinkle with green sugar for a simple yet striking St. Patrick's-themed décor.

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

220g unsalted butter, softened, plus extra for greasing the pan
2.5 cups premium flour
0.5 tsp baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 and 1/4 cups of sour milk or kefir, shake well
2 tsp vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
1 packet (85 g) of lime jelly mix

Topping

2 cups chilled heavy cream
1 tbsp. granulated sugar
2 tsp vanilla extract
Green decorative sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, gelatin

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat to 350°F (175°C). Grease the bottom and sides of a 9 x 13-inch (22 x 32 cm) springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a measuring cup with a spout, combine the buttermilk and vanilla extract; set aside.
Beat the butter and sugar with a mixer on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. While continuing to beat, gradually add the eggs and beat until fully incorporated. Reduce the mixer speed to low and add a third of the flour mixture, then half of the milk mixture, then half of the remaining flour, the remaining milk mixture, and then the remaining flour. Scrape down the sides of the bowl and knead until smooth.

Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes, rotating the pan halfway through baking. Let cool in the pan for 30 minutes. Then, using a large fork, poke holes in the cake 2 inches apart.
In a medium bowl, pour 1 cup of boiling water over the jelly mixture and stir until completely dissolved, about 2 minutes. Add 0.5 cups of cold water. Pour the mixture evenly over the cooled cake layer. Refrigerate for 2 hours. Place a large bowl (for whipping cream) in the refrigerator.
Remove the cake from the refrigerator. Whip the cream with sugar and vanilla in a chilled bowl. Spoon the whipped cream over the cake and sprinkle with decorative sugar. Slice and serve.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Cupcakes, biscuits / Cakes / Cakes / Food Network - recipes