- 100 g plain flour
- 1/4 teaspoon baking powder
- 4 eggs
- 110 g raw sugar
- 50 g coconut oil
- 3 eggs
- 100g honey
- 2 --- lemons, Zest of 2 and Juice of one.
- 60 g coconut oil
- 150 g cream cheese
- 2 egg whites
- 100 g raw sugar
- 100 g almonds
- 500 g coconut cream
- 55 g raw sugar
- 1 vanilla bean, Split and Seeds Scraped
- 2 tbsp water
- 2 tsp Gelatine powder
- 150 g coconut cream
- 150 g sugar
- 160 g water
- 4 tsp cornflour
- 3 sheet gelatine leaves, Soaked in Cold water
- 4 tablespoon cacao powder
4h 40minPreparation 4h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Ensure there is enough room in your fridge for a cooling rack for the cake to set at the end.
Preheat your oven to 180C and grease and line a round springform cake tin. Sift the flour and baking powder and set aside.
Add the sugar to the Mixing bowl and mill for 10 Seconds / Speed 9. Scrape down the sides.
Insert the Butterfly.
Add the eggs to the sugar and beat for around 10 Minutes / Speed 4, or until the mixture is thick, pale and tripled in volume.
Remove mixture from the Thermomix Mixing Bowl into a clean glass bowl.
Sift half of the flour mixture onto the egg mixture and using a metal spoon, fold togher. Repeat with the remaining mixture.
Pour into the lined tin and bake for 20 - 25 minutes or until springy to touch. Remove from the tin and place on a cake rack to cool completely.
Once cool use a serrated knife (like a bread knife) to cut the top horizontally to ensure it's even. Keep on the cake rack for the rest of the steps until completely glazed and the glaze has set.
Add all ingredients to a clean Thermomix Mixing Bowl and cook for 8 Minutes/ 75C / Speed 4.
Set aside to cool and the curd with thicken. Once cool, stir 3 tablespoons of the curd through the cream cheese (I used Lactose Free Cream Cheese and it worked well).
Spread the Lime Crem Cheese evenly over the cooled Sponge.
Note: Ensure the Sponge cake is completely cool before doing this step otherwise the cheese will just melt into it and not create that seperate layer.
Reduce oven temp to 150C
Add the Sugar to the mixing bowl and mill for 10 Seconds / Speed 9.
Repeat with the Almonds in place of the sugar and set aside in a seperate bowl.
Ensure the Mixing Bowl and Butterfly is completely clean and dry.
Add the egg whites and beat with the butterfly in for 3 Minutes / Speed 4 or until white and fluffy. With the motor still running at Speed 4 start adding the sugar slowly - 1 tablesppon at a time - until white and glossy.
Reduce the speed to Speed 1 and add the milled Almonds, slowly.
Spread a thin even disk of the mixture to the size of the bottom of the cake tin on an Oven ThermoMat and bake for 20 Minutes or until crispy to touch.
Remove from oven and let cool completely.
Once cool, place on top of the Lime Cream and Sponge.
Grease a shallow bowl with coconut oil and set aside.
Add the gelatine powder to the water and set aside to bloom.
Into the mixing bowl, weigh in the Coconut Cream, Sugar and Vanilla Bean and cook for 4 Minutes / 80 C / Speed 2.
Once the timer has gone increase the speed to Speed 4 and pour the bloomed Gelatine mixture into the bowl through the lid. Allow to continue mixing for 1 minute to ensure it's well incorporated.
Pour mixture into the greased bowl and place into the fridge to set (usually 2 - 3 hours).
Once Set, turn out onto the top of the Dacquoise, creating the top layer of the cake.
While the panna cotta is setting make the glaze.
Place the gelatine leaves into a bowl and cover with cool water to soften. Set Aside.
Place all remaining ingredients into the mixing bowl and cook for 5 Minutes / 80C / Speed 4.
Once Cooked continue mixing at Speed 4 and add the softened gelatine leaves through the hole of the mixing bowl lid. Continue beating for 1 minute to ensure it's well incorprated.
Set aside in the fridge to cool.
By now the cake should be layers of Sponge - Lime Cream - Dacquoise - Coconut Panna Cotta and sitting on a cooling rack.
Place the Glaze into the Mixing Bowl and heat for 2 Mintes / 40 C / Speed 2.
Line a baking tray with greaseproof paper and place the cake rack on top of the paper (this stops the glaze from spilling everywhere).
Pour the glaze gently over the top of the cake, ensuring the cake is evenly coated.
Place into the fridge to set.
Tip the remaining glaze from the baking paper back into a container and set asdie. Once the glaze has set (about 30 minutes) this step can be repeated a few times to ensure an even coating on the cake.
Lime Curd Cream
Coconut Panna Cotta
To Assemble the cake.
I used Gluten Free Flour, Lactose Free Cream Cheese and Coconut Cream to keep this cake Gluten and Dairy Free and didn't have any problems making it.
It does take a while but it's a beautiful cake and lovely to show to guests!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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