For 3 baking sheets 60 x 40 cm – 580 g/sheet
480 g whole eggs
190 g egg yolks
390 g sugar 1
300 g egg whitesPo
100 g sugar 2
2 g cream of tartar
300 g flour
10 g lime zests
Step
Beat whole eggs, egg yolks, lime zest and 390 g of sugar
together. In a bain marie, heat mixture to 45°C. With an electric
mixer, whisk until completely cold. In a separate bowl whisk
egg whites with remaining sugar (2). Fold ¼ egg whites into lime
zest mixture. Add sifted our, then add rest of egg whites. Spread
580 g of sponge cake mixture onto each baking tray. Bake at
200 °C for 10 mn. Set aside.
2. COINTREAU® SYRUP
Ingredients
400 g 30 B syrup
130 g water
50 g Cointreau® 60%
Step
Mix all the ingredients together.
3. JELLIFIED STRAWBERRY COULIS
Ingredients
870 g strawberry purée (Mara des bois)
11 g pectin NH
125 g caster sugar
105 g glucose
30 g inverted sugar
.
Step
Mix sugar and pectin together. Heat strawberry purée with
glucose and inverted sugar. Add sugar and pectin in hot
strawberry purée. Bring to the boil then pour immediately in
silicon mould or frame. Place in freezer immediately
4. COINTREAU® AND CITRUS MOUSSELINE CREAM
Ingredients
4. COINTREAU®
AND CITRUS MOUSSELINE CREAM
2 000 g full cream milk
400 g egg yolks
500 g sugar
180 g custard powder
(for pastry cream)
160 g butter
750 g butter
180 g Cointreau® 60%
12 g lemon zests
12 g lime zests
15 g orange zests
Step
Boil milk with zests. Make a thick custard (pastry cream) then
fold in 160 g butter. Pour onto a shallow tray and leave to cool
down. In a mixer, emulsify cold custard with 750 g of soft butter
and Cointreau®.
5. ASSEMBLY
Ingredients
No ingredients.
Step
Lay a sheet of lime sponge in a 60 x 40 cm large and 4,5 cm high
frame. Pour Cointreau® syrup on top. Spread 550 g Cointreau®
mousseline cream. Lay another lime sponge. Pour some syrup
on top. Spread 300 g Cointreau® mousseline cream. Place
frozen jellified strawberry (Mara des bois sauce) coulis on top.
Spread 300 g Cointreau® mousseline cream. Lay the third and
last sponge cake. Pour Cointreau® syrup again. Cover with 550
g Cointreau® mousseline cream. Freeze.
6. DECORATION FOR SMALL INDIVIDUAL CAKES
Ingredients
No ingredients.
Step
Cut cake into rectangles (10 x 3,5 cm). Use a piping bag with
a neutral nozzle to decorate the cake. Make some small
mousseline Cointreau® cream flames on half of the top of the
cake. Next to the cream, place a dark chocolate plate (1,5 cm x
8 cm) and decorate with a fresh strawberry or raspberry.
7. DECORATION FOR SMALL LOGS
Ingredients
No ingredients.
Step
Cut sponge into bands (4 cm large). Cover top and sides of the
cake with Cointreau® mousseline cream. Leave in the fridge
for 1 hour. Cover again with Cointreau® mousseline cream
and create some ridges with a cake decorating comb. Cut 7 cm
long logs. Decorate with chocolate decoration, some green
chocolate plates and a fresh strawberry or raspberry.
