28 December 2012,01:12 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Combine the flour with the baking powder and cocoa powder.
  • Add sugar, vanilla sugar, egg, butter, and ground hazelnuts. Mix the ingredients using the dough hooks on the mixer, starting slowly then increasing to maximum speed.
  • Turn onto a work surface and knead until smooth and elastic. Use the dough to make four cake layers.
  • Roll out one-fourth of the dough onto the base of a 10in greased, spring form pan and prick the surface with a fork.
  • Bake each base without the spring form in a 375-400°F/190-200°C preheated oven for 10-15 minutes. Unmold.
  • Repeat with the other three portions of dough. Cut one layer into 16 triangles. Allow to cool.
  • Melt the chocolate and creamed coconut in a bain-marie. Brush the 16 triangles with the frosting. Mix the powdered gelatin with water and leave to soak.
  • Rinse the lime, dry, and rub the rind with the corners of the sugar lumps.
  • Heat the softened gelatin with the sugar lumps stirring until the gelatin has dissolved.
  • Add the lime juice. Whip the cream until almost stiff, add the lukewarm gelatin solution, then whip the cream until stiff.
  • Fold in the powdered sugar Fill a piping-bag fitted with a star-shaped nozzle with some of the whipped cream.
  • Divide the top cake layer into 16 sections and pipe out whipped cream whorls, starting in the middle and working outward to the edge.
  • Spray or brush the other two rounds with the rest of the whipped cream and build the cake using the three layers.
  • Arrange the iced triangles diagonally in the cream whorls; decorate with half-slices of lime.


For the dough

  • 450 grams all-purpose flour
  • 2 level teaspoon baking powder
  • 2 teaspoon cocoa powder
  • 175 grams sugar
  • 1 package vanilla sugar
  • 1 egg
  • 175 grams butter
  • 400 grams ground hazelnuts

For the filling

  • 3 heaping teaspoon unflavored gelatin
  • 3 tablespoon cold water
  • 1 untreated lime 
  • 5 sugar lumps
  • 7 tablespoon lime juice 
  • 600 grams heavy cream
  • 275 grams powdered
  • Sugar 

For the frosting

  • 75 grams chocolate
  • 2 teaspoon creamed coconut
  • For the decoration
  • Lime slices, halved

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