Lemon Lime Cake
Lemon & Lime cake layers with key lime custard, cream cheese filling & mossy cake crumbs for those edible mushrooms!
Ingredients
For the Key Lime Custard
- 22 ounces Sweetened Condensed Coconut Milk 660g
- 12 Tbs Plant Milk 180ml
- 1 cup Key Lime Juice 240ml
- 8 Tbs Water 118ml
- 2 Tbs Vegan Butter 28g
- 7 Tbs Cornstarch 56g
for the decorations
Instructions
- If you are making the mushrooms decor you must prepare the royal icing decor at least 3 days in advance so they have time to dry properly so you can brush them with color & chocolate
- First prepare your cake recipes linked above & bake the batter into 7" cake pans that have been greased & parchment lined (3 layers each recipe)
- You can prepare the cake recipes up to 2 days in advance & keep them refrigerated wrapped well until you are ready to build the cake
- You will take one of the lemon cake layers & crumble it up to large crumbs, add food color & toast it to crunchy coating in the oven at 350°F for approximately 20 minutes
- Prepare the 2-2-2 Cream Cheese icing as per the instructions on that recipe post
- Once your cakes & the cream cheese Icing is prepared you can make the key lime custard & start to build the cake with the cake ring build method as shown in the video
- For the custard combine the water with the cornstarch & whisk smooth
- Next combine all the ingredients including the cornstarch slurry, (but not the vegan butter) together in a medium sauce pot & bring to a boil while whisking constantly
- Once the custard bubbles & is visibly getting thicker, add the vegan butter & whisk smooth, cool slightly before adding as the filling to your cake or you will melt your buttercream rim!
Video
Notes
Be sure to read the notes for success above the recipe
Storage Lemon Lime Cake should be kept refrigerated due to the key lime custard filling, but it will be safe at room temperature for up to 4 hours. Refrigerate for up to 1 week, but for best taste bring to room temperature before serving
Tried this recipe?Let us know how it was!