Lime Naked Cake

Lime Naked Cake

Calling all Lime lovers. This semi-homemade cake is easy and quick to put together. It’s light and packed with fresh flavors—the perfect ending to a summer dinner.

Jump to Recipe

Start by baking two boxes of lemon supreme cake mix accordingly to the box baking instructions. We divide the batter in 4 round cake pans (about 9”). Allow cakes to cool completely in the pan. The cakes must be completely cool before frosting and assembling.

Now, it’s time to make the frosting!! In a large bowl, using a mixer fitted with a whisk attachment beat the whipping cream on medium speed until it begins to thicken. Keep mixing, add the condensed milk and the confectioner sugar. Increase to high speed, and beat until the cream is very stiff, and stands in firm peaks on the beater when it is lifted from the bowl.

Stop mixing and slowly add the lime juice and using a French whisk mix all together. Your lime Chantilly will be ready!

Let’s assemble the cake! Turn the cakes down and using a large serrated knife, slice a thin layer off the tops to create a flat surface. Place the 1st cake layer on your cake stand. Spread about 1 and 1/2 cups of frosting evenly on top. Top with the 2nd cake layer, and evenly cover the top with another 1 and 1/2 cups of frosting. Do the same with the 3rd and 4th layer.

After the last one, spread the remaining frosting on top and around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake. Decorate the cake with lime and mint.

Lime Naked Cake

Ingredients

  • 2 boxes of Lemon Supreme Cake Mix
  • 700 ml of heavy whipping cream
  • 1 can of condensed milk
  • 2 limes
  • 2 tbsp of confectioner sugar.

Instructions

  • Bake the 2 boxes of lemon cake mix accordingly to the box baking instructions. We divide the batter in 4 round cake pans (about 9”);
  • Allow cakes to cool completely in the pan. The cakes must be completely cool before frosting and assembling.

Frosting

  • In a large bowl, using a mixer fitted with a whisk attachment beat the whipping cream on medium speed until it begins to thicken. Keep mixing, add the condensed milk and the confectioner sugar. Increase to high speed, and beat until the cream is very stiff, and stands in firm peaks on the beater when it is lifted from the bowl.
  • Stop mixing and slowly add the lime juice and using a French whisk mix all together. Your lime Chantilly will be ready!

Assemble

  • Turn the cakes down and using a large serrated knife, slice a thin layer off the tops to create a flat surface.
  • Place the 1st cake layer on your cake stand. Spread about 1 and 1/2 cups of frosting evenly on top. Top with the 2nd cake layer, and evenly cover the top with another 1 and 1/2 cups of frosting. Do the same with the 3rd and 4th layer.
  • After the last one, spread the remaining frosting on top and around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake.
  • Decorate the cake with lime and mint.

Liquid Alfajor

Liquid Alfajor

Have you ever tried or heard about alfajores? If you have never tried them, you are missing out! They are delicate dulce de leche sandwich cookies that are very popular in South America. They are incredibly delicious, rich, and melt in your mouth.

As we like effortless recipes, we have twisted this classic cookie and created the liquid alfajor. It combines the dulce de leche and shortbread cookie and doesn’t require any baking.

Dulce de leche is decadent, smooth, and rich! If you are not familiar with this confection, they can be bought in cans and are most commonly found in your local store’s baking aisle. All the other items, we bet you are very familiar with.

Ingredients:
– 11 oz dulce de leche
– 11 oz heavy cream
– 6 oz butter cookie or shortbread cookie
– 8oz bittersweet chocolate – grated
– Mint leaves to garnish

How to:

  • Combine the dulce de leche and heavy cream and bring to a simmer for 3 min. Let it cool and pour the cream into a glass or a bowl;
  • Crush the cookies into fine crumbs;
  • Add the cookies crumbs on top of the cream;
  • Add the grated chocolate and refrigerate;
  • Décor with mint leaves.

You won’t regret trying this recipe. It is simply divine, quick, and a good choice to serve as a dessert. Irresistible!

Liquid Alfajor

Liquid Alfajor is a dessert that combines dulce de leche, chocolate, and shortbread cookies. It's so decadent, smooth, and rich
Prep Time 10 mins
Resting time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine South America
Servings 6

Ingredients
  

  • 11 oz dulce de leche
  • 11 oz heavy cream
  • 6 oz butter cookie or shortbread cookie
  • 8 oz bittersweet chocolate – grated
  • mint leaves to garnish

Instructions
 

  • Combine the dulce de leche and heavy cream and bring to a simmer for 3 min. Let it cool and pour the cream into a glass or a bowl;
  • Crush the cookies into fine crumbs;
  • Add the cookies crumbs on top of the cream;
  • Add the grated chocolate and refrigerate for about an hour;
  • Décor with mint leaves.

Lemon Mousse and Meringue Ice Cream Cones

Lemon mousse is so refreshing and always a great dessert! We made it extra special by serving it on ice cream cones and covering it with a delicious Italian meringue.

Jump to Recipe

Lemon mousse is light and creamy and can be whipped up in a few minutes. There are so many different recipes for lemon mousse out there, but one of our favorites is this one with only 2-ingredients. It is full of taste, simple, and requires zero cooking skills. We also love that you can make it a day in advance, saving on prep time.

Meringues are so delicious, but a lot of people think they are hard to make. We must admit that we thought so until we started making this Italian meringue recipe. There is no secret! Italian meringue is made with a hot sugar syrup that is mixed into whipped egg whites. The hot sugar syrup partially cooks the egg whites making them safe to eat and gives the meringue a firm texture and flavor.

For a beautiful display, we served the lemon mousse in ice cream cones. The waffle cones are a perfect addition to a dessert table. They not only are cute but give a nice crunch texture to the lemon mousse.

To make this easy lemon mousse, you only need two ingredients: condensed milk and lemon juice! Combine these two ingredients, and you will be amazed by the taste and the texture. As soon as the acid from the lemon juice hits the condensed milk, the mixture thickens. After both ingredients are well-combined, bring the lemon mousse to the fridge for 2-hours to set.

Lemon mousse is ready; now it’s time to prepare the Italian meringue. In a small saucepan, combine sugar and water. Heat over high heat and let it cook until the sugar syrup reaches a temperature of 240F (I use a thermometer to check the temperature). Meanwhile, using a mixer on medium speed, mix the egg whites until soft peaks form, about 2 minutes. With the mixer running, carefully and slowly drizzle in the hot sugar syrup. Increase speed to high and whip until you get a stable glossy meringue. Allow it to cool completely before using it. You can cover it with clingfilm and leave it in the fridge for up to two days.

When it is time to serve, add the lemon mousse to the ice cream cones up to the top, cover it with the Italian meringue. We don’t recommend adding the lemon mousse to the waffle cones too early in advance. If you leave the lemon mousse too long in contact with the cone, the chances are that the cone will get soggy (I did that once, and it did not taste good).

For a toasty golden brown color, we toasted the meringue with a culinary torch. If you don’t have a torch, don’t worry! You can certainly skip this step!!

Lemon Mousse and Meringue Ice Cream Cones

Lemon mousse is so refreshing and always a great dessert! Wemade it extra special by serving it on ice cream cones and covering it with adelicious Italian meringue.
Course Dessert
Servings 4 people

Ingredients
  

  • 1 can sweetened condensed milk (14 oz.)
  • 1/2 cup lemon juice (strained)
  • 4 ice cream cones
  • 2 large egg whites
  • 2 cups sugar
  • 3 tbsp water

Instructions
 

  • 1. In a large bowl, mix the condensed milk and the lemon juice until well combined (about two minutes)
    2. Refrigerate, covered, for two hours or until completely chilled and thickened. It tastes even better if refrigerated overnight (don't forget to cover the mouse).
    3. Prepare the meringue: In a saucepan over medium heat, bring the sugar and water to a boil. Cook over high heat until the sugar syrup reaches a temperature of 240F degrees and remove from heat.
    4. Meanwhile, combine egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to medium speed and mix until soft peaks form. Increase the whipping speed to high and pour in the syrup in a thin stream while whipping. Whip for about 10 min until you get a stable glossy meringue. Let it cool completely. You can leave it on the fridge covered until it is time to serve.
    5. When it is time to serve, add to the ice cream cones the lemon mouse and cover with the Italian meringue.
    6. Optional: Brown the meringue with a blowtorch.