Prepare this dessert 1-2 days in advance for the best results.
Cake: 4 eggs, separated at room temperature
3/4 cup of sugar
3/4 cup of all-purpose flour, sifted with 1 tablespoon of baking powder
Filling: 4 yolks
3/4 cup of sugar
3 tablespoons of all-purpose flour
2 cups of milk
2 lime peel strips
2 tablespoons of hazelnuts or Caju nuts, toasted and finely chopped
1 1/2 tablespoons of melted chocolate
Rum
Orange liqueur
12-14 champagne cookies
Prepare this dessert 1-2 days in advance for the best results.
Cake: 4 eggs, separated at room temperature
3/4 cup of sugar
3/4 cup of all-purpose flour, sifted with 1 tablespoon of baking powder
Filling: 4 yolks
3/4 cup of sugar
3 tablespoons of all-purpose flour
2 cups of milk
2 lime peel strips
2 tablespoons of hazelnuts or Caju nuts, toasted and finely chopped
1 1/2 tablespoons of melted chocolate
Rum
Orange liqueur
12-14 champagne cookies
For the cake: preheat the oven to moderate temperature (180°C)
Grease and lightly dust with flour a 22cm diameter cake pan
Beat the yolks until pale yellow
Gradually add 1/2 cup of sugar and beat until thickened
Add the flour three times, mixing carefully
Beat the whites until stiff peaks form; gradually add the remaining 1/4 cup of sugar and beat until firm but not dry
Add the yolks carefully
Pour into the prepared cake pan and bake for about 40 minutes or until golden brown on top
Immediately invert onto a wire rack, leaving the cake in the pan to cool completely
Run a knife around the cake and demold
For the filling: beat the yolks, sugar, and flour in a large saucepan
Gradually add the milk, whisking constantly
Add the lime peel strips
Cook over low heat until almost simmering
Pour into a bowl and let cool
To assemble: divide the cream into three bowls
In one, add the hazelnuts or Caju nuts; in another, add the melted chocolate
Cut the cake into three layers using a long serrated knife
Place one layer on a plate
Soak generously with rum
Cover with the cream mixed with hazelnuts or Caju nuts
Top with the second layer
Soak again with rum and cover with pure cream
Top with the third layer, soak the flat side of the cookies with rum, and press around the cake with the rounded side.
