Flourless cake with lime and coconut

Name: Flourless cake with lime and coconut
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Organic limes; 7-10 Tbsp slightly + 125 g + 125 g butter; 5 Eggs (Gr. M); 50 g + 250 g sugar; 300 g ground almonds (with skin); 250 g Ricotta; 100 g Coconut flake; 250 g Icing sugar; 7-10 Tbsp Salt; 100 g Coconut chips; 7-10 Tbsp Lime wedges; 7-10 Tbsp for ornament

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Organic limes
7-10 Tbsp slightly + 125 g + 125 g butter
5 Eggs (Gr. M)
50 g + 250 g sugar
300 g ground almonds (with skin)
250 g Ricotta
100 g Coconut flake
250 g Icing sugar
7-10 Tbsp Salt
100 g Coconut chips
7-10 Tbsp Lime wedges
7-10 Tbsp for ornament

Directions

1
Wash the limes in hot water and dry them. Peel in thin strips with a zest ripper and then chop finely. Squeeze the limes. Grease a springform pan (26 cm Ø). Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Separate the eggs for the dough. Beat the egg whites until stiff, while pouring in 50 g sugar. Cream 125 g butter and 250 g sugar with the whisks of the mixer. Add lime juice, except 1 tablespoon, and lime zest, except 1 tablespoon, and continue stirring for about 3 minutes.
3
Stir the egg yolks one after the other into the sugar mixture. Stir in almonds. Fold in ricotta and grated coconut. Add the beaten egg white to the dough in 2 portions and fold in.
4
Fill the dough into the springform pan and smooth it down. Bake in a hot oven for about 50 minutes. Take out, let it cool down briefly in the tin, then remove from the tin and let it cool down.
5
For the Frosting, whisk 125 g butter with the whisks of the mixer until light creamy and stir in icing sugar. Add 1 pinch of salt, remaining lime zest and lime juice, continue stirring for about 3 minutes. Spread the cake all around with the frosting, sprinkle with coconut chips and decorate with lime wedges as desired.