Key Lime Cake From Isabel Coss

This eucalyptus key lime cake recipe is plan of as most definitely the most principal truffles that I realized to earn. I treasure tres leches cake factual as a lot, so this recipe is a combination, a hybrid of those two truffles. This cake would possibly be a variation of a recipe in Mexico called Carlota, a cake which is equal portions of condensed milk to lime juice so it curdles collectively. Or no longer it is layered with sponge cake, then frozen and sliced. Making Carlota is how I fell in like with pastries.

I know some folk are jumpy of the utilization of white chocolate, nonetheless in my experience, it be factual a topic of the sign of white chocolate you make spend of. Even as you happen to would possibly perhaps per chance be pleased a decent-quality white chocolate, your baked goods will model delicious. It has that cocoa butter flavor that reminds me of condensed milk—with out surely having to spend condensed milk.

It is most realistic to now not spend eucalyptus uncooked, nonetheless on this case, it be safe to spend about a sprigs in a water bath. I wished to originate a cheesecake that tastes treasure eucalyptus, so I merely steamed some—it’ll infuse the cake while it be baking. And the finest phase of all is that your entire kitchen will smell treasure eucalyptus. —Food52

Instructions

1. Cake:
2. Heat the oven to 350°F. Grease a 12-cup Bundt pan with cooking spray, then coat with the flour, shaking the pan to distribute and tapping out any excess. Even as you happen to prefer to be pleased extra assurance, line the pan with a ring of parchment paper.
3. In a double-boiler over low warmth, gently soften the chocolate and butter, stirring infrequently, for about 10 minutes, till refined (reserve the sizzling water for baking). Switch the chocolate combination to a grand bowl.
4. Within the grand bowl of a stand mixer fitted with the slide attachment, whip the egg yolks, 50 grams of the sugar, the cream cheese, and lime zest, scraping down the bowl, for 5 to 7 minutes, till the ribbon stage is reached. Switch to a runt bowl.
5. Wipe out the stand mixer bowl and pour within the egg whites. Mix on medium-low bustle till foamy and bubbles originate. With the motor operating, step by step add the last 25 grams of the sugar and continue to combine for about 5 minutes, till snug peaks originate.
6. Add the lime juice to the chocolate combination and hasten to combine. Fold the egg yolk combination into the chocolate combination. Alternately fold the flour and egg white combination into the chocolate combination, starting up and ending with the flour.
7. Pour the batter into the prepared pan. Procedure the Bundt pan in a grand, deep pan. Self-discipline up the eucalyptus within the grand pan across the Bundt pan. Pour the reserved sizzling water from the double-boiler into the grand pan with the eucalyptus, including more if compulsory, till it reaches about midway up the perimeters of the Bundt pan. Bake for 40 to 50 minutes, till a tester inserted into the thickest phase comes out dapper. Let cool, then refrigerate for no longer no longer up to 1 hour and up to three, till chilly.

1. Swiss Meringue & Assembly:
2. Within the double-boiler, thoroughly slide the sugar and egg whites till the sugar is dissolved, the egg whites are warmth nonetheless no longer sizzling, and an instantaneous-read thermometer registers 110°F.
3. Bustle a lime wedge across the inner of the bowl of the stand mixer to attach away with any excess paunchy within the bowl (or factual wipe out the bowl). Switch the egg white combination to the stand mixer bowl. Whip with the slide attachment for 5 to 7 minutes, till sleek, pale, and fluffy. Add the lime juice and continue to whip for about a seconds, factual till integrated.
4. Invert the cake onto a platter, warming the pan with a kitchen torch if compulsory. If the cake doesn’t contrivance out seamlessly, don’t dread; that you just can well fix any imperfections with the meringue. Scoop the meringue true into a piping rep. Snip off the corner of the rep and enhance as desired. Heat the meringue with the torch to brown, if desired. Garnish with the lime zest.