Key Lime Torte Recipe
Curd Ingredients
3 large eggs3 egg yolks
7 ounces sugar
The zest of two limes chopped fine
2/3 of a cup of key lime juice (if you can get key limes and juice them yourself, all the better)
2 ounces butter
Curd Instructions
1.In a heat proof bowl, mix together the eggs, yolks, sugar, and zest.2.Gently whisk until combined. Add the lime juice.
3.Place the bowl over a Bain Marie with a very low flame and stir with a rubber spatula.
4.Cook the curd by gently stirring it with the spatula until you get a five second hold. This means that when you scoop the curd up with the spatula and let some gently fall back into the bowl, it lays on top of itself for about five seconds before it reincorporates (You will notice that I use the word "gently" often here...you do not want to aerate the curd at all or it will not set properly).
5.Once the curd is properly cooked, add the butter.
6.Strain the curd into a clean bowl and cover with plastic wrap.
7.Make sure the plastic wrap is touching the curd or it will develop a rubbery skin.
8.Let the curd rest in your refrigerator for at least two hours.
Cake Ingredients
6 large eggs6 ounces sugar
6 ounces cake flour
2-3 tablespoons key lime juice
Cake Instructions
1.Using a Bain Marie, mix the eggs and sugar together until the sugar has dissolved.2.Pour the sugar and egg mixture into a stand mixer and whip to full volume (about doubled in size).
3.Add the lime juice.
4.Fold in the sifted cake flour.
5.Pour into a 10-inch cake pan that has been prepared by spraying it with non-stick spray, lining the bottom of the pan with parchment paper, and them spraying the pan again.
6.For a taller cake, you can make two 8-inch cakes.
7.Pour the batter about halfway up the pan.
8.You may have extra batter. You can use it for cupcakes.
9.Bake in a 375 degree oven for about 15 minutes or until the cake is golden brown and springs back when pressed lightly with a finger.
10.Let the cake cool and then turn it out onto a rack. Once the cake is completely cooled, you may want to let it rest in your refrigerator for a while. Slice the cake lengthwise so you have two halves.
Frosting Ingredients
1 cup heavy cream1-2 tablespoons confectioners’ sugar
2 tablespoons lime juice
Frosting Instructions
1.Whip the cream and sugar to medium peaks.2.Add the lime juice.
3.Whip for a about a minute more to incorporate the juice into the cream.
4.Use this to frost your torte.
