Preparation time : 20 minutes &cooking time. Difficulty: 3/5. Traditional Luxembourg patisserie updated
150g soft butter
130g icing sugar
Zest of half a lime
150g Greek yoghurt
1 pinch salt
1/2 teaspoon baking powder
200g ground almond (optional)
Stir together the butter, pinch of salt and icing sugar impalpable and whisk until you have a light, fluffy mixture. Then using a spatula first add the yoghurt, lime zest, eggs and then the flour, baking powder and ground almond.
Bake at 180°C for about 40 minutes – insert a skewer to check that the cake is cooked through.
250g cream, 36% fat, whipped
Juice of half a lime
50g icing sugar
Mix together all the ingredients to make the cream.
Leave the cake to cool and then slice it into 3 sections.
Spread the bottom two layers with the cream and fruit of your choice, and then do the same with the top layer of your cake.
Fruit: Strawberries, raspberries, blueberries, redcurrants, and mint leaves