Nutty Lime Cake with Blueberries and Raspeberries
Ingredients
For the cake:
5 egg whites
250 ml/ 2,5 dl sugar
125 gr almonds finely chopped
125 gr hazelnuts finely chopped
100 gr butter melted and cooled
1 tbsp white bread flour (leave out for gluten free version)
1 tsp of backing powder
For the filling
2 tubs of mascarpone (400 gr)
Juice and zest from 4 limes
150 ml/ 1,5 dl of icing sugar (or more if you like it sweeter)
1 vanilla pod or vanilla sugar or extract
200 gr of raspberries
150 gr of blueberries
Method
Melt the butter and leave to cool.
Blitz the nuts in a blender.
Whisk the egg whites into stiff peaks, ad the sugar little at the time.
Ad nuts and butter to the egg whites, sieve the flour and baking powder and mix gently.
butter the sides of a round baking tray dust with flour, cut out a round shape of baking paper to cover the bottom of the tray. Pour in the mix.
Bake in the middle of the oven at 180°C for 30 minutes. check with a fork that the cake has set in the middle, if not bake for a little longer. Leave to cool before dividing into 2 layers.
Grate the zest from the limes and leave half for decorating the cake . Mix the rest in with the mascarpone, lime juice and vanilla seeds, sieve in the icing sugar, taste the mix and add more sugar, if you like it sweeter.
Put a layer of the mascarpone mix on the bottom layer of cake, scatter the raspberries on top. Cover with the second layer of cake and scoop the remaining mascarpone mix on top. Decorate with blueberries and lime zest.
