Lime Lovers' Layer Cake

 
Ingredients:

Cake Layers 1 & 2:

5   Large eggs
5oz (140g) Golden caster sugar
5 tbsp Milk
1 Lime zest
5oz (140g) Self raising flour
A good pinch of salt

Cake Layer 3: 

 
3   Large eggs
3oz (90g) Golden caster sugar
3 tbsp Milk
2 oz (60g) Cocoa powder
1 oz (30g) Self raising flour
1 tsp Baking powder
A pinch of salt
 

Filling:

Lime Juice Syrup ( Juice of one lime, 2 oz (60g) sugar boiled together)

7.5 fl oz (227 ml) Double ( Heavy) cream - Yeo Valley Organic
1 tbsp Lime Curd
 
Decoration part 1:

3.5 oz 100g bar of Dark Chocolate ( Green and Blacks for example!)
2 tsp Butter
7.5 fl oz (227 ml) Double ( Heavy) cream - Yeo Valley Organic

Decoration part 2:

12 oz (340g) Icing Sugar
2 tbsp Lime Curd
1 tbsp Butter
Colour if desired
Sweet lime candies, sweet jellies, chocolate if desired

The amount given here can be reduced to 8 oz of icing sugar etc if you do not want to decorate so elaborately.

 
Tins:


3 round tins ( I used two different sizes and cut one of the cakes to make it smaller for a tiered effect) Lined, greased and floured.


Method:

Preheat oven 140c/120c Fan/300F/Gas Mark 2

Line and prepare the cake tins.

Remove the zest from one large lime. Squeeze the juice out and combine with the sugar, heat in the microwave for one minute, stir and heat again for two minutes to make a lime syrup. Set aside for later.

Whisk the sugar and egg yolks together until pale and creamy. Add the milk, lime zest and salt which should soften the batter. Sift in the flour, and fold in gently.

Whisk the egg whites until stiff with clean and dry beaters.

Gently fold the egg whites into the main mixture, trying to keep those air bubbles in.

Pour into tin and put into oven. Place in the centre of the oven. Check after 15 minutes. Cook until the sponge lightly springs back to your touch.

Repeat the above steps with the chocolate cake mixture. I used the chocolate mix in the largest tin as a base layer to reflect the chocolate on the top of the cake.
Let the cakes cool completely.

Brush the tops of the cakes with the lime syrup made earlier.

For the filling, whip the cream until stiff and then combine with the lime curd . I cut one of my cakes to make an extra layer and trimmed one down to get a tiered effect. Sandwich together.

For the first part of the decoration; whip the double cream until stiff. Put to one side. Melt the bar of chocolate with 2 tsp of butter for the ganache. Pour what you need to coat the top of the cake only. With the remainder add this to the whipped cream for decorating round the base of other parts of the cake. Place the cake into the fridge until the ganache hardens.

Sift the icing sugar and mix with the lemon curd and butter until a workable consistency. Add colour or juice as required. Gently cover the top ganache and reveal as much as you want to with the decoration. Cover the sides of the cake with the remainder of the icing and the chocolate cream. Decorate further as desired.