Mini Lime Cake

Mini tray bake with lime and buttermilk

This mini cake mix is super-handy to have around the house!

We all know the feeling: you’ve got a major craving for cake or you’re having people over for coffee. But what can you bake? With bigger cakes, there’s always too much to go around and you don’t want to spend the rest of the week eating the leftovers.

Our mini lime cake mix is the perfect solution: a light and fluffy base with a tasty lime cream topping. The buttermilk and cream make the cream topping wonderfully light and fresh. It’s really quick and easy to make. Even the baking tray is included, so you don’t need to find the right size tray for the mini cake.

Encores

What you’ll need

For the batter:

• 1 egg (medium)
• 50 g soft butter or margarine

For the cream:

• 200 g cold whipping cream
• 50 ml hot water
• 250 g cold buttermilk

Preparation

1. Preheat a conventional oven (top and bottom heat) to 175°C and open the baking tray supplied at the adhesive seal. Fold out the tray and fold the top edges outwards.
2. Put the baking mix, egg, margarine or butter and milk in a mixing bowl and mix briefly using an electric hand mixer (whisk) on a low setting first, then on the highest setting for around three minutes until creamy. Put the dough in the prepared baking tray, smooth out and bake on the middle shelf of the preheated oven for around 15 minutes.
3. After baking, remove the cake from the oven and leave to cool completely in the tray on a wire rack.
4. Carefully scrape off the surface of the cake with a spoon, turn into fine crumbs and set aside.
5. Beat the whipping cream into stiff peaks in a tall mixing container. Add the cream powder and hot water to a mixing bowl and mix with a whisk. Gradually add the buttermilk and carefully fold in the stiff whipped cream.
6. Smooth the cream on the base and sprinkle the fine cake crumbs on it.
7. Leave the cake in the fridge for at least two hours. Shortly before serving, sprinkle the brown sugar over the crumbs and enjoy.