Strawberry Lime Curd Cake

Products Used

Ingredients

Lime Curd
1/2 cup lime juice
1 cup Imperial Sugar Extra Fine Granulated Sugar
3 large eggs
1 teaspoon gelatin
1 tablespoon water
3/4 cup (1 1/2 sticks) unsalted butter, soft
Cake
1 1/4 cups all purpose flour*
4 teaspoons baking powder
1/8 teaspoon salt
6 large eggs
3 tablespoons + 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon cream of tartar
2 teaspoons vanilla extract
Lime Syrup
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup water
1/3 cup lime juice
Whipped Cream
1 1/2 cups whipping cream
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
16-ounce container strawberries

Directions

Preheat oven to 375°F. Butter and flour two 8 or 9-inch round cakepans. Cut a piece of parchment paper and line bottom of pan and set aside. Sift together flour, baking powder, and salt. Set aside.
Prepare lime curd: In a non-reactive saucepan bring lime juice and 1/2 of sugar to a boil. In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour 1/2 of boiling lime syrup into eggs and beat well. Pour egg mixture into remaining lime syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.
Mix gelatin with water and set aside for 5 minutes.
Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve in curd, place in a microwave for a few seconds. Let cool in refrigerator.
Prepare cake: Separate eggs, making sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
In bowl, whip egg yolks for 1 minute. Add first listed 3 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
In separate bowl whip egg whites, second listed 5 tablespoons sugar, cream of tartar and vanilla on medium speed to soft medium peaks. Using a spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Divide into pans and place in oven.
Bake until an inserted toothpick comes out clean, about 17-20 minutes. Turn upside down and place on a sheet of parchment paper, paper towel or kitchen towel.
Prepare lime syrup: In a saucepan bring to a boil 3/4 cup sugar and water. Once mixture has boiled, set it in ice to cool and then add lime juice. Pour lime syrup into a measuring cup. Set aside.
Wash strawberries. Remove stems and cut each strawberry in 3 to 4 slices. Set aside.
Slice each cake round horizontally in half using a serrated knife. Place first layer cake onto a serving platter and spoon or brush 1/4 of lime syrup onto cake layer.
In a cold bowl, whip whipping cream, 2 tablespoon sugar and vanilla to medium firm peaks.
Spread 1/3 of whipped cream onto moistened cake layer.
Place 1/3 of strawberries onto whipping cream.
Cover with another cake layer and moisten it with another 1/4 of lime syrup.
Spread 1/2 of lime curd on the cake. Cover with another 1/3 of strawberries.
Cover with another cake layer and moisten with 1/4 of lime syrup. Cover with 1/3 of whipped cream. Cover with remaining strawberries.
Cover with remaining cake layer and moisten it with remaining syrup.
Place remaining whipped cream in a piping bag fitted with a large star pastry tip and pipe rosettes along the edge of cake.
Spoon remaining curd onto surface of cake. If desired sprinkle with some lime zest and place in the refrigerator.