Lime and Raspberry Naked Cake Recipe

The day before, in the morning, prepare the sponge cake. Preheat the oven to 180°C, static heat. In a bowl, mix the eggs until they are nice and frothy. Gradually add the sugar, mixing a little between each addition. Continue mixing until you achieve a white mixture that will triple in volume (for about 10 minutes).

Mix the flour, cornstarch, and baking powder. In two additions, incorporate the dry ingredients into the initial mixture, using a spatula to blend. Add the oil, lemon zest, and hot water, mixing again with the spatula. Pour the batter into an 18 cm diameter mold, with the bottom covered in aluminum foil, and smooth the surface.

Bake for about 35-40 minutes or until a toothpick comes out clean. Let it cool slightly, remove from the mold, and allow to cool completely. Then wrap it in plastic wrap and place it in the refrigerator for 5 hours.

The day before, in the morning. Prepare the lime curd. In a saucepan, add all the ingredients except the butter. Cook over medium heat, stirring regularly with a whisk, until thickened. Pour into a bowl (you can strain it beforehand if the lime zest bothers you; mine was very fine, so I left it as is), add the butter and mix until fully melted. Cover with plastic wrap and place in the refrigerator, along with the sponge cake, to cool and set properly.

The day before, in the afternoon. Start assembling the cake. Prepare the soaking syrup. In a bowl, mix the sweetened condensed milk with water. Cut the top off the sponge cake, then slice it into 2 equal parts horizontally. Place the first layer on a platter, add a strip of acetate around it that is at least 10 cm high, then place the ring. Brush the entire surface of the sponge with half of the syrup.

Prepare the lime mousse. Soak the gelatin in cold water. Whip the cold cream into soft peaks with the powdered sugar. Add 160 g of lime curd and blend for a few seconds on low speed to combine. Melt the gelatin in the microwave for 15 seconds and add it to the mousse. Blend a little more on low speed to fully incorporate. Pour the mousse over the first biscuit and spread it evenly. Refrigerate while preparing the raspberry mousse.

Prepare the raspberry mousse. Soak the gelatin in cold water. If you are not using prepared raspberry puree, blend 220 grams of raspberries and strain to remove the seeds. Pour into a small saucepan and bring to a boil. Off the heat, add the softened gelatin and mix well to dissolve. Let cool to room temperature.

Whip the cold cream into whipped cream with the powdered sugar. Add the raspberry puree at room temperature and blend on low speed for a few seconds to incorporate it well.

Finish assembling the cake. Take the cake out of the refrigerator. Add the second layer and brush it with the remaining syrup. Pour the raspberry mousse over the layer and spread it evenly. Place the cake in the refrigerator overnight (for 8 hours).