I have a great weakness for chocolate cakes, but the summer season calls for lighter, fruitier sweets that are generally more appreciated, especially when the weather is hot. For this recipe, I like to use citrus fruits, which go very well with Grand Marnier, to make a delicious cake that’s also great for a celebration.
This cake is actually a Naked Cake in disguise, and I don’t usually top it with cream. But it was so tasty that I couldn’t resist! If you have any cream left over, you can leave the cake naked and serve it on the side of the plate.
400 g flour
400 g caster sugar
2 sachets baking powder
2 pinches salt
28 minutes baking time in a 22 cm tin, 2/3 full
400 g sugar
400 g lime juice
25 cL Grand Marnier
1 kg mascarpone
80 cL full-fat liquid cream
400 g powdered sugar
Zest of 4 organic limes
- In a stainless steel bowl, break the eggs and add the sugar. Place the bowl in a saucepan with simmering water, then beat the mixture until frothy. Remove the bowl from the heat and add the sifted flour, baking powder and salt, mixing gently.
Grease a 22 cm tin with butter and add a sprinkling of breadcrumbs. Pour the mixture 2/3 of the way into the tin and repeat the operation in a second tin of the same diameter.
- For the syrup, add the sugar, lime juice and Grand Marnier, stir and bring slightly to the boil. Remove from heat to cool.
- For the cream, the products (cream, mascarpone, etc.) and utensils must be cold, so place them in the freezer for twenty minutes or so. In a (fairly large) bowl, mix the liquid cream and mascarpone and whisk until stiff. Add the powdered sugar, the two packets of vanilla sugar and the lime zest. Mix gently and chill in the fridge for half an hour.
TO ASSEMBLE THE CAKE
Cut each sponge cake in half (horizontally), soak in syrup, add a layer of citrus jam, then a thick layer of cream (about 3 cm) and repeat.
Cover the entire cake with cream, either smoothing it out or making small waves. You can also leave the layers visible, as you would for a Naked Cake. Add the cream on top too.
Place the cake in the fridge for two to three hours.
For decoration, use beautiful roses, peonies in beige/pink/coral tones and add a few wild carrots.
Find out how to set table for a chic French country tea party here.