White Chocolate Lime Slice

Cake Base Procedure

Prepare a deep square cake pan, 7-8 inches. Set aside.
Using a paddle attachment, beat all until well combined.
Pour in a 12x16 jellyroll pan.
Bake at 180°C for about 18 mins.
Trim cake base to fit into your square cake pan, 2 layers. Set aside

Lime Custard Procedure

Combine all and beat until well blended.

White Chocolate Mousse Procedure

Realize a ganache with Festipak 1 & the white chocolate. Cool it down to 33-35°C. Set aside.
Whip up to soft peaks both Festipak 2 & fresh cream and fold it into the ganache gently.
Assemble the cake by starting with the 1st layer of cake base, followed by the lime custard then some of the white chocolate mousse. Repeat layers a second time.
Freeze to set before slicing and decorating.

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