for 12 pieces

Batter

2	egg yolks
1	egg
150 g	sugar
¼ tsp	salt
150 g	butter, melted, left to cool
1 dl	milk
1	organic lime, grated zest and the juice
200 g	white flour
100 g	shelled ground almonds
1 tsp	baking powder
250 g	cherries, halved, pitted

To decorate

2	fresh egg whites
1 pinch	salt
60 g	sugar
100 g	cherries, pitted
1	organic lime, use a little grated zest and 1 tbsp of juice

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.

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