at-home pastry chef
11 9

I am a mother of two charming daughters, with an economic education and professional experience as a marketer, a creative director, manager, administrator and performer of my project — «Little Bull Bakes» home pastry studio. If you have not tasted my cakes, trifles or mind-blowing «Bird’s Milk» cake yet, consider that you have not lived. By the way, I also make desserts for healthy eating adherents. Yes, it is possible!


at-home pastry chef
11 9
  • Lime juice sponge cake
  • Wheat flour 200 g
  • Salt 1/2 tsp
  • Lime juice 150 ml
  • Sugar 150 g
  • Vegetable oil 100 g
  • Water 1 tbsp
  • Soda 1 tsp
  • Wine vinegar 30 ml
  • Lime curd
  • Lime juice 120 ml
  • lime zest 1
  • Sugar 80 g
  • Coconut oil 80 g
  • Starch 1 tbsp
  • Strawberry compote
  • Strawberries 300 g
  • Starch 2 tbsp.
  • Sugar 100 g
  • Citric acid on the tip of the knife
  • Lime and mint cremeux
  • Mint 1 bunch
  • Coconut cream (1) 100 g
  • Starch 1 tbsp
  • Coconut cream (2) cold 250 g
  • Powdered sugar 50 g
  • Coconut cream
  • Aroy-D coconut cream 400 g (1 jar)
  • Vegan chocolate ganache to paint on
  • GRANDPRO Cream margarine 200 g
  • Dark chocolate 400 g
  • Food colorings optional

Lime juice sponge cake

  • Sift flour, add salt, and knead with a whisk.
  • Add lime juice, sugar, vegetable oil, knead with a mixer at medium speed.
  • Add water with soda and knead.
  • Add wine vinegar and knead.
  • Bake in two 16 cm diameter molds in a preheated to 180˚C oven for 45 minutes.

Lime curd

  • Combine all the ingredients in a saucepan and knead over medium heat until bubbles appear.
  • Chill and use.

Strawberry compote

  • Combine all the ingredients in a saucepan and boil for a little time over medium heat.
  • Chill and use.

Lime and mint cremeux

  • Make mint cream: blanch mint in coconut cream, add starch and then chill.
  • Whip cold coconut cream with powdered sugar, add the chilled mint cream.

Coconut cream

  • Drain the coconut cream pulp from the liquid, whip with a mixer at high speeds.

Vegan chocolate ganache to paint on

  • Whip GRANDPRO Cream margarine at room temperature at maximum speed.
  • Melt the chocolate over a water bath or in microwave oven using a pulsed mode.
  • Add the melted chocolate to the whipped margarine and whisk for about 3–5 minutes.
  • Chill the ganache to 18—19˚С and use it for leveling the cake (if the ganache is liquid, you need to freeze it a little before leveling).

Assembling the cake

  • Cut each sponge cake in half lengthwise (cut off the baked top, if it is necessary).
  • Assemble the cake in layers: sponge cake, cream, cremeux, strawberry compote, sponge cake, cream, lime curd, sponge cake.
  • Cover with some left cream and leave to stabilize in a cake ring mold or under a film.
  • Put the cake on the edge, having previously cut off the end. Cover it with ganache for painting.
  • Leave to stabilize for another hour.
  • Decorate with painting on the ganache.