1 Zest the limes and extract the juice.
2 Mix the zest and sugar together with your fingers.
3 Add the eggs and beat with an electric mixer until the mixture turns pale.
4 Add the lime juice.
5 In a saucepan over a bain-marie, heat the mixture while whisking constantly until it reaches approximately 180°F (82 °C), about 10 minutes.
6 Off the heat, when the mixture reaches 140°F (60 °C), add the butter and mix with an immersion blender.
7 Place in the refrigerator for 2 hours under plastic wrap.
8 Whisk the egg whites with a pinch of sugar at the start, then gradually add the remaining 1.75 oz (50 g) of sugar.
9 Whisk the yolks vigorously with a beater, adding 4.4 oz (125 g) of sugar from the start to emulsify and obtain a ribbon texture that is compact and creamy.
10 Immediately fold the two preparations together gently using a spatula.
11 Add the flour and potato starch that have been previously sifted, along with the lime juice, then fold gently again using the spatula.
12 Butter a baking sheet and place a sheet of parchment paper on it, or use a special silicone mat for rolled sponges like many do.
13 Using a piping bag, pipe the sponge mixture.
14 Spread the sponge evenly using a flat spatula and dust with icing sugar.
15 Bake at 355°F (180 °C) for 8 minutes (between 5 and 8 minutes). It should not brown but should be slightly puffed and dry in appearance.
16 Cool to room temperature and cut into 12 circles using a 6 cm pastry cutter.
17 In a bowl, place the icing sugar and egg white and start mixing with a wooden spoon.
18 Add the lime juice (more or less according to desired consistency).
19 Remove the basil leaves from the bunch and keep a few for presentation.
20 In a saucepan, bring the liquid cream to a boil and add the basil leaves.
21 Stop the heat and let cool, then blend everything together.
22 Strain, then let the cream rest in the refrigerator for 1 hour.
23 Place the cream and your mixer whips in the freezer for 10 to 15 minutes.
24 Whip the cream while adding 1 to 2 tablespoons of icing sugar until you obtain chantilly.
25 Line the edges of the 4 pastry cutters with strips of parchment paper to make unmoulding easier.
26 Assemble in this order: one sponge circle, a layer of lemon curd, one sponge circle, a layer of lemon curd, and finish with one sponge circle.
27 Keep chilled and prepare the royal icing.
28 Using a piping bag, apply a layer of royal icing.
29 Keep chilled for at least 1 hour.
30 Unmould.
31 Zest a lime over the hardened icing.
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