Difficulty: Medium - experience needed
175 g Refined granulated sugar
300 g Cake flour, sifted three times
Grated peel of one lime
150 grams apricot paste
150 grams granulated sugar
800 grams granulated sugar
60 drops of lime juice
enough water to dissolve the sugar
10 egg whites 500 grams of sugar
Place 5 egg yolks, 4 whole eggs, and the sugar in a large bowl. Beat until the mixture thickens and then add 2 more whole eggs; repeat, adding the remaining eggs two at a time until all the eggs have been added. When the last two eggs have been beaten in, beat in the grated lime peel. When the mixture has thickened, stop beating and add the sifted flour, mixing it in a little at a time with a wooden spoon until it has all been incorporated. Finally, grease a pan with butter, dust with flour, and pour the batter into it. Bake for 30 minutes.
For the Filling:
Heat the apricot paste together with a little bit of water; after the mixture comes to a boil, strain it, preferably through a hair or flour sieve, but a coarser strainer can be used if you don't have either of those. Place the paste in a pan, add the sugar, and heat, stirring constantly, until the mixture forms a marmalade. Remove from the heat and allow to cool slightly before spreading it on the middle layer of the cake, which, of course, has previously been sliced into layers.
Combine the sugar and water in a pan and heat, stirring constantly, until the mixture comes to a boil. Strain into another pan and return to heat; add the lime juice and cook till it reaches the soft-ball stage, wiping the edge of the pan with a damp cloth periodically to prevent the sugar from crystalizing. When the mixture reaches that stage, pour into a damp pan, sprinkle with water, and allow to cool slightly. After it cools, beat with a wooden spoon until creamy. To ice the cake, add a tablespoon of milk to the fondant, heat until it softens, add a drop of red food color, and frost only the top part of the cake with the fondant icing.
Beat together until they reach the coarse-thread stage. Frost rest of cake with meringue icing.