Lime cream génoise with strawberries and raspberries
Make this beautiful sponge cake filled with lime cream and red berries.
1. Break the eggs in a round bowl, then add the sugar. Place the bowl into a bain-marie. Whisk constantly until the mixture doubles in volume and has turned white. Remove from the bain-marie and continue to whisk until it is completely cooled. Preheat the oven to 190°C (th. 6).
2. Sift the flour and the salt into the previous mixture, then mix gently with a wooden spatula. Grease a mould with butter and flour. Pour the batter and bake for 20 minutes. Remove the sponge cake from the oven and unmould. Leave to cool on a grill rack.
3. Prepare the filling: rinse, dry and hull the strawberries. Cut 2/3 of the strawberries in two and the rest into cubes. Wash the lime. Finely grate the zest and squeeze out the lime juice. Whisk the cream cheese with the liquid cream and sugar with an electric mixer, add the zest and the juice little by little. Set aside in the fridge.
4. Cut the sponge cake into two thick layers. Spread the bottom layer with lime cream, then add the halved strawberries. Place the other layer of sponge on top and spread the rest of the cream. Add the diced strawberries and the raspberries. Decorate with mint leaves and serve.
Photo credit: Sucré Salé
