The secret ingredient of this Mexican limestone cake

Sweet trends also affect 2025 with a twist (adding new flavors to classic favorites) to the ease of cooking to the dump cakes.

In Mexico, combination trends have created their identity, including desserts-the mexican chefs, such as the innovative and unique taste combinations, such as a plant-with-light-colored pastric with light-colored foods and light colored flowers, encourage Mexican chefs to mix the tradition with goodness. They also recognize that their consumers and patrons are more healthy, and now illustrates with the sweet types of desserts that combine healthy fruits and vegetables.

These include The popular butter is filling them with fruit-mud yogurt, which is not the first of the fruits, coconut scales, nuts or chia seeds by baking the popular butter ice cream or sweet tacos, bombs (a mild coat of oil and cinnamon) and fresh fruits.

But Mexico may have made more identification in international cuisine than international cuisine.

Mexican food restaurants are abundant not only in the United States but also in Canada. The sweets made with the Kajetta or Tuls de Lech have become part of the English Lingo – and who does not enjoy a portion of the Dress Lechs cake?

So, let’s see how the firm-tovist trend and how it can be used for a lemon-beer cake (now converted into a modolo; we are in Mexico, above all!). Because when you think of the cake, you often don’t associate it with beer; Both seems to be united, but Attach it with fresh lime and modelo, and a taste change takes place – the explosion of delicious but modest excitement!

It is unique, but not a new concept. Irish has been doing it with the Guinness for centuries because the beer/stout has been used as a taste and sour agent (still). After all, who can celebrate St. Patrick Day without the rich strip of the Guinness Chocolate cake?

So, in that attitude, with a Mexican Moto-Lime Cake model Essel (America’s best -selling beer) And finished with the new Mexican limestone and it is finished with a ricota cheese and honey frost, crowned with tropical fruits like mangos and pineapple. Enjoy!

Mexican Mato-Lime Cake with Ricota Honey Frosting

Cake:

Items:

• 1 3/4 cup (210 g): flour for all purposes*
  • * Mexican brands closest to American all purposes: Espuma de Sapala or Selecta all intended flour
• 3/4 cup (150 g), brown sugar (Brown sugar)
• 2 DPS. (25 g) Caster Sugar* (Fixed sugar)
  • * Caster Sugar Superfine Sugar. To create it, wipe the sugar in a blender or food processor or beaten until the food processor is fine but not powdered.
• 3 DPS. (42.6 g) non -adding butter (Butter without salt)
• 3 eggs (Egg)
• 1 tbs. (15 ml) honey (Honey)
• 2 DPS. (30 ml) fresh lime juice and experience: 1 lime juice and experience (Lemon juice)
• 3/4 cup (180 ML) Special Model ® Beer
• 2 DPS. (30 ml) virgin olive oil (Extra virgin olive oil)
• ½ tbsp. (2.4 g) baking powder (Baking powder)
• ½ tbsp. (2.8 g) baking soda (Sodium bicarbonate)
• Finch, sea salt (Ocean)
• Finch, cinnamon or cayin pepper (Cinnamon on the ground Oh Kayana pepper)

Instructions:

First:

• Heat the oven to 350 ° F (175 ° C).
• Greece of 8 inch loose-base cake (or the SpringFarm Pan covered with aluminum plate to prevent leakage.

Next to:

• In a bowl, mix flour, baking powder, baking soda and a pinch of salt. Set aside.
• Using a stand mixer, combine the lime experience, brown sugar, caster sugar and butter. Beat until well connected.
• Combine well between the additions and add the eggs at a time.
• Add lime juice, beer, honey and olive oil. Mix until you combine.
• Gently add the flour mixture and mix until it is combined.
• Pour the thunder into the prepared pan and bake for about 30 minutes or until a toothpaste inserted into the center comes out.

Frost:

Items:

• 3/4 cup (220 g) ricota cheese (This ricota)
• 1/3 cup (100 g) quark cheese (Kasso quark)
  • To replace the quark cheese, use the mascarphone cheese and add 1 – 2 DPS. Depending on your flavor, lime juice to increase more.
• 2 DPS. (30 ml) honey (Honey)
• 2 DPS. (30 ml) decerra sugar or brown sugar (Brown sugar)
  • A raw sugar made from sugarcane and moles is very low processed. You can submit light-brown or dark-brown sugar to the Demarara.
• 2 DPS. (10 g) Lime Experience: Experience of a limestone (Lime experience)
• 1 tbsp. (5 ml) vanilla juice (Vanilla)
  • Mexican brands reference to their extreme taste: Villa Vainila; Vanilla tootonac; Molina vanilla
• Adding: Pineapple and Mangos, cinnamon (Pineapple, mango, cinnamon)

Instructions:

• Prepare freezing by mixing ricota, quark (or mascarphone), lime experience and honey.
• Cold until you are ready to use.
• When the cake is cold, spread the frost, sprinkle with fresh fruits and cinnamon.

Enjoy!

Deborah McCoy is a writer once a wedding-referral book, and he turns his attention on food, especially sweets, sweets and fruits. He is the founder of the Cockchers ™ in Facebook and X (Twitter) and is the author of four baking books “Maui Panchars” (Available @Amazon.com) via caketer. He is also the head of the American Academy of Wedding experts ™ (AA-Wp.com).