Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To decorate
Utensils
One square springform pan (20 x 20 cm), base lined with baking paper
How it's done
Batter
Using the whisk on a hand mixer, beat the egg yolks, egg, sugar and salt in a bowl until light and creamy. Add the butter, milk, lime zest and juice, mix. Combine the flour, almonds and baking powder, mix into the batter with the cherries. Transfer the cake batter to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, slide the cake onto a cooling rack and leave to cool.
To decorate
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Spread the beaten egg whites on top of the cake, scorch with a blowtorch. Place the cherries, lime zest and juice in a bowl, mix, spread on top of the cake.
| Shelf life: | Without the meringue, wrap in cling film and keep in the fridge for approx. 2 days. |
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