Mascarpone, lime and coconut pie with almond crust

Mascarpone and lime; After thinking about it for a few seconds I got down to work, I wanted a light and fresh cake, different and special aand…here it is. The result is a mascarpone, lime and coconut cake, with an almond base. Right, special, I wish I had a piece left now 🙂

The recipe as follows:
Ingredients for the crust:

It is a bit delicate to handle, but if you do it carefully, it will be fine:

140 gr of flour

50 gr ground almonds

100 gr of sugar

1 egg

100 grams of butter

Cut the butter, wich must be cold, into a small cubes. Make a volcano with the flour and add all the ingredients, mix until everything is well integrated. I mixed it with a kitchen robot, which is faster. Knead the mixture well, bit not for so long, and make a ball with it, wrap in foil and put it in the fridge for 10 minutes. Stretch the dough with the help of a rolling pin and carefully place it on top of the previously greased mold. Put something on top, such as some chickpeas or ceramic balls so that the dough does not rise too much and take it to the oven for 10/15 minutes at 180 ºC. Take it out and let it cool while you prepare the filling.

Ingredients for the coconut and lime cream:

200 gr of coconut milk

300 gr of cream

The juice of a lime

The zest of a lime

250 gr of mascarpone cheese

50 gr of sugar

7 sheets of gelatin

First, in a bowl with enough water, put the gelatin so it will hydrate.

Meanwhile, in a saucepan put the cream, coconut milk, sugar, juice and lime zest, and mascarpone cheese, take it to the fire, without boiling, stir from time to time until all the ingredients are well integrated Remove from heat and add the gelatin. Stir until you get a smooth cream and pour the content of the mixture into the mold. Take the cake to the refrigerator, at least 5 hours, ideally leave it overnight until it solidifies. Decorate to taste, take a piece, enjoy it.

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