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  • Cake with papaya and lime mascarpone

Recept time
Recept time 20
Recept time Oven
Recept time Saucepan

Formosa papaya and lime are a delightful combination in this recipe. Enjoy this lovely cake with your coffee, tea or as a dessert.

Ingredients

  • 4 EAT ME limes
  • 1 Formosa papaya
  • 200 ml water
  • 200 g sugar with pectin
  • 5 eggs
  • 250 g mascarpone
  • 100 g icing sugar
  • 100 ml cream
  • 150 g caster sugar
  • 125 g flour
  • 25 g cornflour
  • 15 g vanilla sugar
  • Pinch of salt

Let's get to work

Preparation
  1. Start by making the Formosa papaya sauce first. Slice the papaya vertically in half.
    Remove the seeds with a spoon first and then remove the flesh with a spoon also.
  2. Use about 500 g of the flesh for the sauce. Cut the flesh into pieces and put in a saucepan with 200 ml water.
  3. Boil the Formosa papaya for 5 minutes and puree until smooth.
  4. Add the preserving sugar with pectin and let this simmer slowly for 5 minutes.
    Leave the sauce to cool in the fridge.
  5. Put the eggs and the castor sugar in a bowl to make the cake dough. Put the bowl in warm water.
    Beat the mixture until the sugar is completely dissolved and it has become thick and foamy.
  6. Gently, but thoroughly fold the sifted flour, cornflour and salt one by one, through the beaten egg
    until it is smooth.
  7. Pre heat oven to 180°C.
  8. Use a square greased baking tray of 30 by 40 centimeters and put the batter on until it's about 1 centimeter thick. Bake the cake until done in 12 to 16 minutes. Let it sit on a cooling rack for at least 2 hours.
  9. Make the filling by grating the lime zest and then halve the limes and squeeze the juice out.
  10. Beat the mascarpone until the mixture is light and airy then add the lime juice and the icing sugar.
  11. Beat the cream separately and fold in the lime zest.
  12. Carefully mix both mixtures together until you have an airy and light lime mascarpone.
  13. Spread the Formosa Papaya sauce on the cake.
  14. Cover the sauce with a layer of lime mascarpone, set a small amount aside for decorating.
  15. Dice the leftover flesh of the Formosa papaya in small cubes and put these on the lime mascarpone.
  16. Roll the cake up carefully.
  17. Decorate the cake roll with the leftover lime mascarpone, papaya and lime slices.
Enjoy

More recipes with lime

Kabeljauw Picasso met cactusvijgen
Cod Picasso with cactus figs
Kiwi smoothie
Kiwi smoothie
Avo eggs benedict
Avo eggs benedict
Eton mess met frambozen en rode pitahaya
Eton mess with raspberries and pitahaya
Kumquat marmelade
Kumquat marmalade

Read more about the used products

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